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    The effects of fungal lipase-treated milk lipids on bread making

    Huang, Zhiguang; Brennan, Charles S.; Zheng, Haotian; Mohan, Maneesha; Stipkovits, Letitia; Liu, Wenjun; Kulasiri, Gamalathge D.; Guan, Wenqiang; Zhao, Hui; Liu, Jianfu
    Abstract
    Milk fat has been used as functional ingredient in bread making. However, incorporation of enzymatically-treated milk fat into bread recipes and their effects on bread properties have not been explored. This study aims to ascertain the impact of lipase-treated milk fat on bread quality in comparison with untreated bread controls. As a result of lipase treatment, dough structure was strengthened, and loaf volume improved. In vitro digestion revealed that the glycaemic load of breads with lipase-treated milk fat was significantly lower than that of control samples (p<0.05). In addition, lipase treatment reduced the crumb water activity. The study provides a novel and practical method to improve bread functionalities and lower product glycaemic response, without detrimental effects on the quality of the final products.... [Show full abstract]
    Keywords
    rheological characteristics; texture profile analysis (TPA); glycaemic response; complexing index; anti-staling
    Date
    2020-06-01
    Type
    Journal Article
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    DOI
    https://doi.org/10.1016/j.lwt.2020.109455
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    © 2020 Published by Elsevier Ltd.
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