Dataset Information

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.

ABSTRACT: Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigated. Surface tension and interfacial rheology, showed that the interface of DL was lipid-dominated and that 2013 DL had a different type of interface to 2011 and 2012 DL. This data was consistent with the improved foam stability observed for 2013 DL and with the types of lipids identified. All foams collapsed quickly, but the most stable foam was from 2013 DL with 89.2% loss in foam, followed by 2011 DL with 91.7% loss and 2012 had the least stable foam with a loss of 92.5% of the foam structure. Glycolipids (DGDG and MGDG) were enriched in 2013 DL, and were also present in DL foam, contributing towards improved stability. Neutral lipids, such as FFAs, were enriched in DL foams contributing towards instability and rapid foam collapse. Baking trials using 2012 and 2013 flour, showed increased loaf volumes and gas bubble diameter in 2013 bread compared to 2012 bread, highlighting the potential impact that surface active polar lipids, enriched in the aqueous phase of dough, could have on improving breadmaking quality.

SUBMITTER: Salt LJ

PROVIDER: S-EPMC5646524 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature

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Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.

Salt Louise J LJ González-Thuillier Irene I Chope Gemma G Penson Simon S Tosi Paola P Haslam Richard P RP Skeggs Peter K PK Shewry Peter R PR Wilde Peter J PJ

Food hydrocolloids 20180201

Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigated. Surface tension and interfacial rheology, showed that the interface of DL was lipid-dominated and that 2013 DL had a different type of interface to 2011 and 2012 DL. This data was consistent with ...[more]

PMID: 29398762

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Project description:In this study, a natural surfactant, saponin was isolated from soapnut (Sapindus Mukorossi). The extracted surfactant was characterized by Fourier-transform infrared spectroscopy (FTIR) analysis. The effectiveness of the isolated surfactant as EOR agent was evaluated from foam generation/stabilization properties, wettability alteration of the rock surfaces, as well as oil-water interfacial tension (IFT) reduction characteristics. The performance of the extracted saponin was compared with that of a commercial saponin and sodium dodecyl sulfate (SDS). The foaming properties of the saponin with carbon dioxide (CO2) was characterized using Teclis Foamscan instrument at room condition and 60 °C. The IFT and contact angles at room conditions and reservoir conditions were measured using KR?SS Drop Shape Analyzer (DSA 25 and DSA 100) via pendant drop and sessile drop techniques respectively. The foamability of the saponin-stabilized foam was good at ambient condition and 60 °C. Moreover, the time taken for almost 100% liquid drainage was higher in saponin-stabilized foam than the SDS-stabilized foam. The optimum concentration for attaining maximum foam stability decreased from 0.4 wt% at room temperature to 0.1 wt% at 60 °C. Signifying that the quantity of the surfactant to be used in foam generation could reduce at high temperature. The isolated saponin exhibited relatively good interfacial activities individually and in synergistic interaction with silicon dioxide (SiO2) nanoparticles at reservoir conditions. Precisely, at 8 MPa and 80 °C, the crude-oil water IFT was reduced from 23.24 mN/m to 1.59 mN/m (about 93.2%) by 0.2 wt% saponin concentration. The IFT was further reduced to 0.87 mN/m (about 96.3%) by a mixed system of 0.5 wt% saponin and 0.05 wt% SiO2 nanoparticles concentration. Increasing IFT with increasing temperature were observed at very high temperature due to phase separation resulting from clouding phenomenon. However, the clouding temperature increased with 0.1 wt% saponin concentration, and in presence of SiO2 nanoparticles (0.05 wt% and 0.1 wt%). The study suggests that the extracted saponin could be considered as supplementary alternative to conventional EOR surfactants.

Dataset Information

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.

Publications

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.

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