Influence of sunflower lecithin on conformational changes in dough and bread from wheat flour

Abstract

The use of food additives of various direction became widespread to improve the quality of bakery products. One of these additives is lecithin, soy lecithin is used to a greater extent. However, given the residual amount of phytoestrogens in it, sunflower lecithin should be preferred. The spectrum of wheat flour has mainly a higher intensity of reflection than the spectrum of sunflower lecithin, however, this tendency is broken in some sections of wavelengths. The reflection spectra of dough and bread samples are located below the spectra of raw materials, with the exception of some extrema, the reflection coefficient decreased accordingly. At a wavelength of 2100 nm, which characterizes protein structural groups, there is a minimum extremum for all samples except lecithin, the value of the relative reflectance of the flour sample is 0.49, the dough after kneading is 0.34, after fermentation is 0.24, bread is 0. 21. This can be explained by the fact that lecithin does not participate in the formation of gluten and causes a decrease in its amount. Considering the valuable properties of sunflower lecithin both for improving the properties of the dough and for the human body, it is a promising raw material for use in bakery production.