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

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

Shared by NobleBlocks on Sep 1, 1998 • 12:00 AM UTC

Authors:

Philippe Castello

Sebastien Jollet

Jacques Potus

Abstract

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

Subject

Chemistry

Lipase

Polyunsaturated fatty acid

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