A lipase-based approach to the functionality of wheat (Triticum aestivum L.) endogenous lipids and puroindolines in wheat bread (dough) making. KU Leuven
Bread is a staple food in many parts of the world. It provides consumers with energy, dietary fiber, vitamins and minerals. Evidently, consumers expect bread to be of high sensory quality. While lipids in wheat flour are only present in low levels (2.0 – 3.0%), they tremendously affect bread loaf volume and crumb structure. Lipases are lipid degrading enzymes catalyzing the hydrolysis of (phosphodi)ester bonds of glycero(phospho)lipids. They ...