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Effect of lipid oxidation on dough bleaching. M. Mercier (1) and P. GÉLINAS (2). Département des
Sciences des aliments et de nutrition, Université Laval, Sainte-Foy, Quebec, Canada G1K 7P4; (2) Food
Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada
J2S 8E3.
Alternatives have been searched to benzoyl peroxide, the most popular
flour bleaching agent in Canada and the United States. The effects of lipid composition and oxidation on
bread dough bleaching have been studied. In a very oxidized state as determined by a peroxide index of
more than 15 meq/kg oil, sunflower oil (rich in polyunsaturated fatty acids) had an higher dough bleaching
activity (more than 50%) compared to canola oil (less polyunsaturated), especially in combination with long
mixing times. Combination of lipase (815 Units), slightly oxidized oil (peroxide index of 2-5 meq/kg oil)
and linoleic acid (90 ppm) bleached about 50% of dough pigments. These results confirm the dough
bleaching potential of lipase and stress the potential of controlled oil composition and oxidation for dough
bleaching applications.
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