PubMed · 14285806
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P C HODGES. 1965. NOT BY BREAD ALONE.. https://doi.org/10.1080/00325481.1965.11695521
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The contribution to monochloropropanediol (MCPD) levels in cooked wheat flour dough from glycero lipid precursors present in white flour and flour improver agents has been investigated. The results showed that monoacylglycerols, lysophospholipids, and phosphatidylglycerols present in white flour together with diacetyl tartaric acid esters of monoacylglycerols used in flour improvers were precursors of MCPDs. Diacyl- and triacylglycerols and phosphatidylchloline did not form measurable levels of MCPDs. Precursor compounds with -OH adjacent to phosphoryl or acyl groups on the glycerol skeleton were able to form MCPDs suggesting that the formation reaction involved a neighboring group mechanism. The relative rates and regioselectivity could be explained by differences in leaving group abilities and the steric and electronic effects of the acyl and phosphoryl groups, respectively. Kinetic data obtained from the addition of high purity reference lipids were used to quantify the potential contribution to MCPDs in wheat dough.
Hydrolysis and depolymerization of gluten proteins during sourdough fermentation were determined. Neutral and acidified doughs in which microbial growth and metabolism were inhibited were used as controls to take into account the proteolytic activity of cereal enzymes. Doughs were characterized with respect to cell counts, pH, and amino nitrogen concentrations as well as the quantity and size distribution of SDS-soluble proteins. Furthermore, sequential extractions of proteins and analysis by HPLC and SDS-PAGE were carried out. Sourdough fermentation resulted in a solubilization and depolymerization of the gluten macropolymer. This depolymerization of gluten proteins was also observed in acid aseptic doughs, but not in neutral aseptic doughs. Hydrolysis of glutenins and occurrence of hydrolysis products upon sourdough fermentation were observed by electrophoretic analysis. Comparison of sourdoughs with acid control doughs demonstrated that glutenin hydrolysis and gluten depolymerization in sourdough were mainly caused by pH-dependent activation of cereal enzymes.