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Effect of Lipid Oxidation on Dough Bleaching

January 2001 Volume 78 Number 1
Pages 36 — 38
M. Mercier 1 and P. Gélinas 2

Département des Sciences des aliments et de nutrition, Pavillon Paul-Comtois, Université Laval, Ste. Foy, Quebec, Canada G1K 7P4. Corresponding author: Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3. E-Mail: gelinasp@em.agr.ca


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2001.78.1.36
Accepted October 2, 2000.
ABSTRACT

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 β-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 β-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).


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2001.