Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat Flours

Castello, Philippe; Jollet, Sebastien; Potus, Jacques; Baret, Jean‐Luc; Nicolas, J.

doi:10.1094/cchem.1998.75.5.595

Public

Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat Flours

Published in Cereal Chemistry • Sep 1, 1998

Authors:

Philippe Castello

Sebastien Jollet

Jacques Potus

Abstract

ABSTRACT In control dough, endogenous wheat lipase was inactive, because the triacylglycerol (TAG), 1,2‐diacylglycerol (DAG1,2), and 1,3‐diacylglycerol (DAG1,3) fractions of nonpolar lipids were not affected by mixing. Conversely, the free fatty acid (FFA) and monoacylglycerol (MAG) fractions decrea...

Subject

Chemistry

Lipase

Polyunsaturated fatty acid

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