Skip to main content
SpringerLink
Log in

Lecithin and phospholipids in baked goods

  • Chapter
Advances in Baking Technology

Abstract

Surfactants are critical additives in the commercial manufacture of food products. Along with the rest of the food industry, the baking industry has gradually moved from the ‘craft’ stage to the ‘industrial’ scale. Baked goods ranging from bread to cakes and most types of products in between are now made under assembly line conditions. The heavy machinery used exerts unusual stress on the raw materials, the most important of which is wheat flour, which includes wheat protein and wheat starch (Birnbaum, 1977). Modern day economic and market conditions result in baked goods being consumed over a longer period and often not fresh ‘out of the oven’. Surfactants and emulsifiers are terms used interchangeably for ingredients which are’ surface active’. These ingredients help the baker meet new challenges in production and marketing and still give the customer a wholesome and fresh-tasting baked product.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Acker, L. and Becker, G. (1972) Lipids of cereal starch, Gordian, 72, 275.

    Google Scholar 

  2. Alkhalaf, W., El Soda, M., Gripon, J.C. and Vassal, L. (1989) Acceleration of cheese ripening with liposomes entrapped proteinase-influence of liposomes net charge, J. Dairy Science, 72(9), 2233–2238.

    Article  Google Scholar 

  3. Anon (1978) Code of Federal Regulations-Title 21, Food and Drugs Parts 182 and 184 — Office of the Federal Register (GSA), US Govt. Printing Office, Washington DC.

    Google Scholar 

  4. Anon (1990) Anti-oxidants, Inform, 12, 12.

    Google Scholar 

  5. Aylward, F. (1952) Lecithin in food processing. Food Manufacture, 27, 285–287

    Google Scholar 

  6. Bean, M.L., Sugihara, T. and Kline, L. (1963) Some characteristics of yolk solids affecting their performance in cake donuts, Cereal Chem., 40, 1–10.

    Google Scholar 

  7. Becher, P. (1957) Emulsions Theory And Practice. Reinhold, New York.

    Google Scholar 

  8. Birnbaum, H. (1977) Interaction of surfactants in bread making, Baker’s Digest, 6, 16.

    Google Scholar 

  9. Bollmann, H. (1926) Process of Increasing the Durability of Pure Salad or Sweet Oils. US Patent 1575529.

    Google Scholar 

  10. Bradley, W.B. (1948) Cake formulations and ingredients, Proc. Am. Soc. Bakery Engineers, Chicago, ILL, 53.

    Google Scholar 

  11. Cole, E.W., Mecham, D.K. and Pence, J.W. (1960) Effect of flour lipids and some lipid derivatives on cookie baking characteristics of lipid free flours, Cereal Chem., 37, 109–121.

    Google Scholar 

  12. Coppock, J., Cookson, M., Laney, D. and Axelrod, D. (1954) The role of glycerides in baking, J. Soc. of Food & Agriculture, 5, 19.

    Google Scholar 

  13. Crowe, J. and Crowe, L. (1988) Liposome Preservation with Dissacharide. US Patent 4857319.

    Google Scholar 

  14. Daftary, R., Pomeranz, Y., Shogren, M. and Finney, K. (1968) Functional bread making properties of wheat flour lipids, Food Technol., 38, 336.

    Google Scholar 

  15. Del Valle, A., Garner, C. and Hidalgo, L. (1960) Some characteristics of the membranes protecting oil emulsions in protein solutions, J. Am. Oil Chem. Soc., 37, 582.

    Article  Google Scholar 

  16. Dziedic, S.Z. and Hudson, B.J.F. (1984) Phosphatidyl ethanolamine as a synergist for primary antioxidants in edible oils, J. Am. Oil Chem. Soc., 61(6), 1042.

    Article  Google Scholar 

  17. Flider, F. (1981) Oil free lecithin improves flowability and particle size control. Food Development Vol.1.

    Google Scholar 

  18. Flider, F., Orthofer, F. and Short, R. (1983) Enzymatically Treated Phosphatides. US Patent 4399224.

    Google Scholar 

  19. Fox, B. and Cameron, A. (1980) Food Science-A Chemical Approach, Hodder & Stoughton, London.

    Google Scholar 

  20. Glabe, E. and Jerston, E. (1968) Continuous Mix Bread Containing Non-Fat Milk Together With Both Carrageenan And Hydroxylated Phosphatide in Synergistic Proportions. US Patent 3411919.

    Google Scholar 

  21. Gobley, M. (1847) Chemical investigation of carp eggs, J. De Pharmacie et DeChimie, 17, 401–417; 18, 107-119.

    Google Scholar 

  22. Griffin, W.C. (1954) Calculation of HLB values of non-ionic surfactants, J. Soc. Cosmetic Chemists, 5, 249–255.

    MathSciNet  Google Scholar 

  23. Grosskreutz, J.C. (1961) A lipoprotein model of wheat glutan structure, Cereal Chem., 38, 336.

    Google Scholar 

  24. Gunther, B.R. (1984) Process for the Separation of Oils And/Or PE from Alcohol Soluble PC Products Containing Same. US Patent 4425276.

    Google Scholar 

  25. Hayakawa, T., Matsusue, T. and Kato, T. (1988) Water in oil emulsions stabilized with polyglycerine esters, lecithin and xanthan gum, Jpn. Kokai Tokkyo Koho, JP 63, 169, 931.

    Google Scholar 

  26. Hoseney, C., Finney, K. and Pomeranz (1970) Functional (bread making) and biochemical properties of wheat flour components-VI gliadin — lipid — glutenin interaction in wheat gluten, Cereal Chem., 47, 135.

    Google Scholar 

  27. Inakumara, T., Aibara, S. and Marita, Y. (1989) Effect of lipids on physical properties of wheat flour doughs, Nogei Kagaku Kaishi, 63(2), 175–180.

    Article  Google Scholar 

  28. Ishinada, M., Okami, T. and Kamiyami, Y. (1988) Phospholipids as anti-oxidants for fried food manufacture, Jpn Kakai Tokkyo Koho, JP 63157942.

    Google Scholar 

  29. Jiang, S., Ma, J., Jiang, G., Yang, M. and Wu, X. (1988) Preservatives for crackers, pastry and other foods, Faming Zhuanly Shenging Gongkai Shuomingshu, CN 86108517.

    Google Scholar 

  30. Johnson, A.H. and Peterson, M.S. (1974) Food Emulsifiers. AVI Publishing, Westport, CT.

    Google Scholar 

  31. Johnston, N.F. and Favor, H.H. (1947) Ref. in Food Industry, 19, 1196–1197.

    Google Scholar 

  32. Kajimoto, Y. and Hanada, S. (1989) Manufacture of Stable Liposomes for Pharmaceuticals and Cosmetics, Jpn Kokai Tokkyo Koho, JP 0196193.

    Google Scholar 

  33. Kawakami, K. (1962) Effect of lecithin on the characteristics of wheat starch, Deepan Kogyo Gokkaishi, 10(1), 68.

    MathSciNet  Google Scholar 

  34. Kochenderfer, E.W. and Smith, H.G. (1932) Vegetable lecithin as an anti-oxidant, Proc. Iowa Academy of Sciences, 36, 169–170.

    Google Scholar 

  35. Lanz, R. (1988) Industrial methods of analysis. In Lecithins — Sources, Manufacture and Uses, ed. Szuhag, B. American Oil Chemists Society.

    Google Scholar 

  36. Lasic, D.D. (1988) Mechanism of vesicle formation, J. Biochem., 256, 1–11.

    Google Scholar 

  37. Lee, C. and Hoseney, R.C. (1982) Optimizing of fat emulsifier system and gum — egg white — water system for a lab scale single stage cake mix, Cereal Chem., 59, 389–392.

    Google Scholar 

  38. Lennerts, L. (1984) Oil Meals, Oil Cakes, Vegetable Oils and Fats, Verlag Alfred Strothe, Hanover.

    Google Scholar 

  39. List, G., Avellameda, J. and Mounts, T. (1981) Effect of degumming conditions on removal and quality of soy bean lecithin, J. Am. Oil Chem. Soc., 58(10), 892.

    Article  Google Scholar 

  40. McComber, D. and Miller, E. (1976) Differences in total lipid and fatty acid composition of donuts as influenced by lecithin, leavening agent and use of frying fat, Cereal Chem., 59(1), 101.

    Google Scholar 

  41. MacRitchie, F. (1980) Protein lipid interaction in baking quality of wheat flours, Bakers Digest, 54(10), 10.

    Google Scholar 

  42. Martin, R. Jr. (1987) Chocolates. In Advances in Food Research, Vol. 31, Academic Press, New York.

    Google Scholar 

  43. Matz, S.A. (1978) Cookie and Cracker Technology, AVI Publishing, Westport, CT.

    Google Scholar 

  44. Mecham, D.K. (1978) Lipids. In Wheat Chemistry and Technology, American Association of Cereal Chemists, St Paul, MN.

    Google Scholar 

  45. Misra, P. and Prasad, R. (1988) Role of phospholipid head groups in ethanol tolerance of sacharomyces cerevisiae. J. Gen. Microbiol., 134(12), 3205–3211.

    Google Scholar 

  46. Morrison, W.R., Mann, D.L., Soon, W. and Coventry, A.M. (1975) Selective extraction and quantitative analysis of non-starch and starch lipids of wheat flour, J. Sci. Food Agric., 26, 507.

    Article  Google Scholar 

  47. Myers, N.W. (1954) Phosphatide Composition. US Patent 2686190.

    Google Scholar 

  48. Nakamura, M. and Mizutani, R. (1988) Lecithin — protein complex as emulsifying agent, Jpn Kokai Tokkyo Koho, JP, 63, 238, 735.

    Google Scholar 

  49. National Research Council (1972) Lecithin. In Food Chemicals Codex (444–446), National Academy of Sciences, Washington DC.

    Google Scholar 

  50. Official Journal of the European Communities (1982) Doc. No.L 297/31.

    Google Scholar 

  51. Ohta, S., Torigoe, T. and Ihone, S. (1983) Paper presented at 68th Annual Meeting of AACC-Kansas City, MO.

    Google Scholar 

  52. Pardun, V.H. (1982) Progress in production and processing of vegetable lechithins, Fett Seiten Anstrichim, 84(1), 1.

    Article  Google Scholar 

  53. Paskova, Y., Spacek, B. and List, J. (1988) Increase in ergo sterol yields by saacharomyces aerobic fermentation in presence of lecithin, Czech CS, 255-648.

    Google Scholar 

  54. Pomeranz, Y. (1978) Composition and functionality of wheat flour components. In Wheat Chemistry and Technology, American Association of Cereal Chemists, St Paul, MN.

    Google Scholar 

  55. Pomeranz, Y., Shogren, M. and Finney, K. (1968) Natural and modified phospholipids — Effects on bread quality, Food Technol., 22, 897.

    Google Scholar 

  56. Pomeranz, Y., Shogren, M. and Finney, K. (1969) Improving bread making properties with glycolipids, Cereal Chem., 46, 503.

    Google Scholar 

  57. Preston, M. (1989) In league with lecithin, Food FIPP Magazine, February, 2, 25–30.

    Google Scholar 

  58. Pyler, E.J. (1973) Baking Science and Technology, Vol. 1. Siebel Publishing, Chicago, ILL.

    Google Scholar 

  59. Rossiter, J. (1968) Metabolism of phosphatides. In Metabolic Pathways, Academic Press, New York, Vol. 2, p. 69.

    Google Scholar 

  60. Rydhag, L. (1979) The importance of phase behavior of phospholipids for emulsion stability, Fette Seiten Anstrichim, 81(4), 168.

    Article  Google Scholar 

  61. Sartoretto, P. (1981) Lecithin. In Kirk Othmer Encyclopedia of Chemical Technology, Vol. 12., John Wiley & Sons, New York.

    Google Scholar 

  62. Schuster, G. and Adams, W.F. (1984) Emulsifiers as additives in bread and fine baked foods. In Advances in Cereal Science and Technology, Vol. 6, American Association of Cereal Chemists, St Paul, MN.

    Google Scholar 

  63. Shepherd, I. and Yoell, R. (1976) Cake emulsions. In Food Emulsions, ed. Friberg, S. Marcel Dekker, New York.

    Google Scholar 

  64. Shimuzu, T. (1988) Edible oil — lecithin mixtures for manufacture of mold release oil used in doughs, Jpn Kokai Tokkyo Koho, JP 635629.

    Google Scholar 

  65. Silva, R. (1990) Phospholipids as natural surfactants for the cereal industry, Cereal Foods World, 35(10), 1008–1012.

    Google Scholar 

  66. Stern Chemie (1985) Stern Lecithin More Than An Emulsifier, Stern Chemie, Hamburg, Vol. 7.

    Google Scholar 

  67. Sullivan, B. (1940) The function of the polar lipids in milling and baking, Cereal Chem., 27, 661.

    Google Scholar 

  68. Tsen, C.C. (1974) Fatty acids derivatives and glycolipids in high protein bakery production. J. Am. Oil Chem. Soc., 51(3), 81.

    Article  Google Scholar 

  69. Van Dam, A.F. (1978) Oil in Water Emulsions And Process For Preparation Thereof. US Patent 4119564.

    Google Scholar 

  70. Van Nieuwenhuyzen, W. (1976) Production and properties of lecithin J. Am. Oil Chem. Soc., 53(6), 425.

    Article  Google Scholar 

  71. Van Nieuwenhuyzen, W. (1981) Industrial uses of lecithin, J. Am. Oil Chem. Soc., 58, 886.

    Article  Google Scholar 

  72. Webber, E.J. (1981) Composition of commercial corn and soybean lecithin, J. Am. Oil. Chem. Soc., 58(10), 898.

    Article  Google Scholar 

  73. Weihrauch, J. and Son, Y.S. (1983) The phospholipid content of foods, J. Am. Oil. Chem. Soc., 60(12), 321.

    Google Scholar 

  74. Wurtman, R.J., Hirsch, M. and Growdon, J.H. (1977) Lecithin consumption raises serum free choline, Lancet July 9, 68-69.

    Google Scholar 

  75. Year Book and Trading Rules (1988–1989) Published by the National Soy Bean Processors Association, Washington DC.

    Google Scholar 

  76. Zielenski, R. and Ebner, D. (1989) Stabilization of Laurie Fats and Oils. US Patent 4906412.

    Google Scholar 

Download references

Authors
  1. R. Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. ICI-Atkemix, Brantford, Ontario, Canada

    Basil S. Kamel

  2. Cincinnati, Ohio, USA

    Clyde E. Stauffer (Technical Foods Consultant) (Technical Foods Consultant)

Rights and permissions

Reprints and permissions

Copyright information

© 1993 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Silva, R. (1993). Lecithin and phospholipids in baked goods. In: Kamel, B.S., Stauffer, C.E. (eds) Advances in Baking Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7256-9_9

Download citation

  • DOI: https://doi.org/10.1007/978-1-4899-7256-9_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-7514-0055-7

  • Online ISBN: 978-1-4899-7256-9

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation