Abstract: Wheat flour lipids, although only constituting about 2% of flour in weight, makes important contributions to dough properties, baking behavior, and bread staling. Function of lipid is expressed through interactions with other components of dough. Especially, lipid-protein interactions have attracted attention of the cereal scientists since the time more than 40 years ago. Zawistowska and co-workers reported that 56% of the gluten lipids were associated with gliadin proteins and 44% were associated with glutenin proteins. Different models associating gliadins-glutenins and lipids or gliadin-glutenin and starch have been proposed to explain the role of lipid-protein interactions in the dough and gluten viscoelasticity. Lipids and lipid-protein complexes influence the formation and stability of air-water(foam) and oil-water(emulsion)interfaces during dough mixing, proofing and baking. Lipid-carbohydrate interactions are also of importance for the quality of all cereal products. The presence of lipids, resulting in a decreased amylose leaching, less amylose will be available for the formation of a metwork, and a softer product could be expected. Amylopectin-lipid complexes can decrease the retrogradation and keep the bread soft for a longer period of time. In this study, three wheat cultivars(lines) with different gluten strength were used to study the effect of wheat flour lipids on mixogram characteristics of dough and processing quality of bread. The result showed that:... ...

Key words: Wheat, Lipid, Defatting, Reconstitution, Processing quality of bread