Baking performance of synthetic glycolipids in comparison to commercial surfactants.

To gain insight into structure-activity relationships of glycolipids in breadmaking monogalactosyl dilinoleylglycerol ( 8) and monogalactosyl monolinoleylglycerol ( 6) were synthesized. Then their functional properties in dough and breadmaking were compared to those of commercial surfactants such as lecithins (from soybean, rapeseed, and sunflower), diacetyltartaric acid esters of monoglycerides (DATEM), monoglycerides, and sodium stearoyl-2-lactylate. Chemical synthesis of the galactolipids consisted of a four-step reaction pathway, yielding amounts of 1-1.

Chemistry of gluten proteins.

Gluten proteins play a key role in determining the unique baking quality of wheat by conferring water absorption capacity, cohesivity, viscosity and elasticity on dough. Gluten proteins can be divided into two main fractions according to their solubility in aqueous alcohols: the soluble gliadins and the insoluble glutenins. Both fractions consist of numerous, partially closely related protein components characterized by high glutamine and proline contents.