Publication no. C-2000-1201-07R |  VIEW ARTICLE

Effect of Lipid Oxidation on Dough Bleaching.

M. Mercier (1) and P. Gélinas (2). (1) Département des Sciences des aliments et de nutrition, Pavillon Paul-Comtois, Université Laval, Ste. Foy, Quebec, Canada G1K 7P4. (2) 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> Cereal Chem. 78(1):36-38. Accepted October 2, 2000. 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.

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 beta-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 beta-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).