The effects of pure saturated and unsaturated fatty acids bon breadmaking and on lipid binding, using chorleywood bread process doughs containing a ‘model fat’

When a fresh flour dough containing a model fat prepared from pure saturated and unsaturated triglycerides was supplemented with pure oleic or linoleic acids in amounts sufficient to raise the level of unesterified fatty acids to that obtained with a flour badly deteriorated by age, the acids were equally detrimental to loaf volume. Margaric acid added at the same level was not deleterious. Lipid binding studies showed that both unsaturated fatty acids behaved similarly during doughmixing, not only becoming largely ‘bound’ themselves, but also causing increased binding of glyceryl trioleate and flour lipids. Conversely, margaric acid remained largely ‘free’ and did not affect the binding of other dough lipid constituents.