Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour

Andrés F. Doblado-Maldonado, Elizabeth A. Arndt, Devin J. Rose

Research output: Contribution to journalArticle

11 Scopus citations

Abstract

Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduces lipase activity, is practical for commercial manufacture, and uses common food ingredients. NaCl, KCl, Ca-propionate, or FeNa-ethylenediaminetetraacetic acid (FeNa-EDTA) were applied to hard red winter (HRW) and hard white spring (HWS) wheats during conditioning as aqueous solutions at concentrations that would be acceptable in baked goods. Salts affected lipase activity to different degrees depending on the type of wheat used. Inhibition was greater in HRW compared with HWS WWF, probably due to higher lipase activity in HRW wheat. In HRW WWF, 1% NaCl (flour weight) reduced hydrolytic and oxidative rancidity and resulted in higher loaf volume and lower firmness than untreated WWF after 24 weeks of storage.

Original languageEnglish (US)
Pages (from-to)204-209
Number of pages6
JournalFood Chemistry
Volume140
Issue number1-2
DOIs
StatePublished - Sep 1 2013

Keywords

  • Enzymes
  • Free fatty acids
  • Functionality
  • Shelf-life
  • Storage

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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