C. Collar 7 E. Armero 7 J. Martínez Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Polígono La Coma S/N, E-46980 Paterna, Spain C. Collar (Y) P.O. Box 73, E-46100 Burjassot, Valencia, Spain e-mail: CERCCE@IATA.CSIC.ES Z Lebensm Unters Forsch A (1998) 207 : 110–121 Q Springer-Verlag 1998 ORIGINAL PAPER C. Collar 7 E. Armero 7 J. Martínez Lipid binding of formula bread doughs Relationships with dough and bread technological performance Received: 22 January 1998 Abstract Lipid binding of straight/soured started bread doughs treated with sodium carboxymethylcellu- lose (CMC), hydroxypropylmethylcellulose (HPMC), fungal a-amylase and monoglycerides (MGL), diacetyl tartaric acid esters of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL) was investigated and results correlated with dough and bread perform- ance during breadmaking and storage. For doughs for- mulated with MGL or DATEM, free and bound lipids accounted, respectively, for 70% and 30% of the in- crease in non-starchy lipids, which preferentially bind to gluten (MGL) and to the outside part of the starch granules (DATEM). SSL mainly increased the pool of free lipids and preferentially bound to the inside part of the starch granules and loosely to the gluten. Hydrocol- loids preferentially bound to the gluten (CMC) and to the outside part of the starch granules (HPMC) respec- tively; this was associated with a significant displace- ment of endogenous gluten-bounded lipids to the star- chy fraction (CMC) and with a significant decrease in lipids bound to the outside part of the starch granules (HPMC). The addition of a-amylase promoted a re- lease of endogenous, bound lipids, and the sourer start- er induced the aggregation of the starch-lipid com- plexes, revealed by the respective decrease in the level of gluten bounded lipids (a-amylase) and increase in the level of starchy lipids. Desired trends in dough lipid parameters resulting in strengthened gluten, delayed starch gelatinization, softer bread and reduced/delayed bread staling corresponded to high values of both free and starchy lipids, achieved by the incorporation of SSL and/or CMC into doughs. Key words Lipid binding 7 Non-fat additives 7 Fat additives 7 Bread quality 7 Bread staling Introduction Both endogenous lipids of flour and added fats are known to play an important role during breadmaking and staling of bread during storage [1]. The formation and stability of amylose-lipid complexes during baking and staling has been well established [2], and their role in bread softness and staling delay proved [1]. Interac- tions between lipids and starch surfaces have been re- ported [3], but have generally received little attention in the literature. Whereas complexing of lipids by flour proteins during the development of dough has been widely documented [4–7]. The formation of the resul- tant aggregate composed of lipid and starch has been attributed largely to a low molecular weight hydro- phobic protein with strong aggregative tendencies (lig- olin) which is mainly responsible for the distribution of lipids between gluten protein [8]. Lipids embedded into the protein matrix are essential as they contribute to the viscoelastic properties of the gluten network [9], re- quired for expansion and gas retention during proofing [10]. The ability of lipids to bind specific gliadins and glutenins has been reported [11–14] and the lipid-me- diated aggregate separated from the gluten was found to be highly correlated with loaf volume [15]. The contribution of free and bound lipid fractions of wheat and flour to bread volume have been assessed directly by fractionation and reconstitution studies [16–18]and indirectly by correlative studies [10, 19–23] leading to contradictory results. The effect of different grain composition, environmental factors, breadmaking conditions and analytical methods [24] for determining the composition of lipids may explain differences be- tween data and controversial results concerning the role of free/bound lipids in breadmaking. The described effects of different breadmaking steps on lipids mainly concern dough mixing and baking [7,