Effect of lipid oxidation on dough bleaching
2001
Mercier, M. | Gelinas, P.
The effect of lipid composition and oxidation on dough bleaching has been determined. At >2.25% (flour basis), pure linoleic acid was very efficient in degrading beta-carotene in dough, unlike colza, corn, peanut, soy, or sunflower oil, which were mainly characterized by different polyunsaturated fatty acids content. In a very oxidized state, as determined by a peroxide index of >15 meq/kg of oil, sunflower oil (rich in polyunsaturated fatty acids) had a major bleaching activity on beta-carotene when compared with colza oil (less polyunsaturated), especially in combination with long mixing times. A combination of lipase (815 U), slightly oxidized oil (peroxide index of 2-5 meq/kg of oil), and linoleic acid (90 mg/100 g of flour) significantly degraded flour pigments (P < 0.05).
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