The fatty substances used in bakery products vary a lot in nature and content. The most largely used lipids are butter, lard, hydrogenated vegetable oils, margarines, olive oil and olive-pomace oil; their content may range from 5 to 15% for some bread substitutes, such as focaccia, rusks, crackers, breadsticks, and up to 20-30% in the case of pastry products, such as biscuits and cakes. The choice of the most suitable kind of lipid and the optimal amount needed in the formulation is closely related to the desired bakery product, and is based on different parameters such as the dough workability, the product's rheological and sensory properties, the shelf-life and the consumers' needs. During the first processing step the "lipid binding" starts up: chemical and physical interactions are established between the lipids and other ingredients, such as starch and proteins (gluten). This process also involves free endogenous lipids (naturally contained in flours), i.e., lipids not chemically bound to cell structures or to other meal components. The formation of gliadine-lipid-glutenine complexes allows the dough to incorporate the gases, which develop during fermentation, and to retain them in the gluten mesh, thus giving volume and softness to the leavened product. © 2010 Copyright © 2010 Elsevier Inc. All rights reserved.
The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia
Paradiso V. M.Penultimo
;
2010-01-01
Abstract
The fatty substances used in bakery products vary a lot in nature and content. The most largely used lipids are butter, lard, hydrogenated vegetable oils, margarines, olive oil and olive-pomace oil; their content may range from 5 to 15% for some bread substitutes, such as focaccia, rusks, crackers, breadsticks, and up to 20-30% in the case of pastry products, such as biscuits and cakes. The choice of the most suitable kind of lipid and the optimal amount needed in the formulation is closely related to the desired bakery product, and is based on different parameters such as the dough workability, the product's rheological and sensory properties, the shelf-life and the consumers' needs. During the first processing step the "lipid binding" starts up: chemical and physical interactions are established between the lipids and other ingredients, such as starch and proteins (gluten). This process also involves free endogenous lipids (naturally contained in flours), i.e., lipids not chemically bound to cell structures or to other meal components. The formation of gliadine-lipid-glutenine complexes allows the dough to incorporate the gases, which develop during fermentation, and to retain them in the gluten mesh, thus giving volume and softness to the leavened product. © 2010 Copyright © 2010 Elsevier Inc. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
