World Grain - January 2005 - 30

millingoperations

Figure 3: Average lipid composition
(mg/100 g) of wheat ﬂour
(0.405 % ash)
Total lipids ..................................... 1,280
Non-polar lipids .......................................457
Polar lipids ...............................................823
Phosphatides ...........................................250
Phosphatidyl acid .......................................30
Phosphatidylglycerol...................................51
Phosphatidylcholine ..................................27
Phosphatidylethanolamine..................... traces
Phosphatidylserine .....................................15
Lyso-phosphatidylcholine..........................117
Lyso-phosphatidylethanolamine..................10
Total galactolipids ....................................249
Other polar lipids .....................................320

ing rate. On the other hand, their effect
on volume yield is very limited. Most
probably, the action of enzymatically
formed emulsiﬁers on volume yield is
pronounced because they are already

located at the right sites of the dough for
improving the protein properties; but for
anti-staling effects, not enough emulsiﬁer is formed to interfere with starch
retrogradation. Interestingly, it is being
disputed whether dough has to contain
additional fat, and if so, what kind of fat,
for lipase to work satisfactorily. According to Mühlenchemie's ﬁndings, fat reduces the efﬁcacy of lipase, probably by
"distracting" the lipase from the "right
target." (i.e. the ﬂour lipids).
There is also the problem of potential taste impairment caused by the
release of ﬂavor-active fatty acids. This
becomes a particular issue if butter is
involved. However, there are certain
applications where lipases are of considerable use.
STEAMED BREAD
Chinese steamed bread is often
made from a wheat ﬂour of low or me-

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'

dium protein, depending on the type of
steamed bread. The preparation process
is sometimes quite similar to western
style pan bread, but the ﬁnal product
is cured in a steam chamber or basket,
not baked in an oven. Therefore, there
are some differences in appearance.
Steamed bread is white in color and
has a soft and shiny surface. The common types of steamed bread weigh 30
- 120 g, with shapes either pillow-like
or round.
Enzymes such as amylases or hemicellulases improve the overall appearance of
steamed bread. Some kinds of steamed
bread seem to be ideal playing grounds
for lipases. Particularly after extensive
kneading or long fermentation processes,
a dramatic effect on dough stability and
volume yield can be seen. However, this
effect cannot be reproduced with all
dough preparation methods.
Development of the dough by sheet-

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World Grain - January 2005

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