Lipid binding in flour, dough and bread

A study was made of the binding of lipids during dough and breadmaking, using yeasted and unyeasted doughs, and work input levels during doughmaking of 2 to 6 Wh/lb (0.16 to 0.48 h.p. min/lb; 16 to 48 MJ/kg). Incorporation of bakery fat into dough increased the ratio of (total) “free” to “bound” lipids as compared with corresponding doughs without fat and the distribution was not significantly influenced by the time of addition of the fat during doughmaking. There was no significant change in phospholipid distribution as a result of the incorporation of bakery fat into dough. Neither total work input nor rate of work input were found to affect lipid binding significantly in (air‐mixed) dough or in bread, within the range of work levels likely to be encountered in commercial practice in the U.K. Differences in the distribution of total lipid cannot account for the essential requirement for fat in mechanical development processes, where work input is usually about 5 Wh/lb, as compared with conventional processes, with work inputs of about 2 Wh/lb, where fat is an optional ingredient.