Interaction between amino acid degradation, sensory attributes and lipid peroxidation in wheat rolls
2008
Römer, Julia | Majchrzak, Dorota | Elmadfa, I.
The influence of lipid peroxidation and heating duration on the amino acid pattern of wheat rolls was assessed in a model baking test. Therefore, three different types of dough were prepared including dough without any fat and two doughs with fat. To estimate the impact of lipid peroxidation products on the amino acid pattern, the two doughs containing fat were both made with rapeseed oil, one with fresh oil, the other with oxidised rapeseed oil. All kinds of dough were baked for three different duration times (18, 24 and 30 min). The lipid peroxidation status of both rapeseed oils was measured with the peroxide value and the p-anisidine value of the unbaked fat. The amino acid content was analysed by HPLC after acid and alkaline hydrolysis. Besides determining water content and protein content, a sensory analysis was performed. Whereas the amino acid content in the dough without fat was only affected by the baking time, the doughs with rapeseed oil additionally showed a significant increase in amino acid degradation caused by lipid peroxidation products. Especially in the dough prepared with oxidised rapeseed oil, the amino acid content was partly decreased in raw dough without any heating influence. Confirming the influence of lipid peroxidation products in dough prepared with oxidised rapeseed oil, sensory analysis also showed the significantly worst overall score.
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