Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successiveudharvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as doughudliquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigated.udSurface tension and interfacial rheology, showed that the interface of DL was lipid-dominated and thatud2013 DL had a different type of interface to 2011 and 2012 DL. This data was consistent with theudimproved foam stability observed for 2013 DL and with the types of lipids identified. All foams collapsedudquickly, but the most stable foam was from 2013 DL with 89.2% loss in foam, followed by 2011 DL withud91.7% loss and 2012 had the least stable foam with a loss of 92.5% of the foam structure. Glycolipidsud(DGDG and MGDG) were enriched in 2013 DL, and were also present in DL foam, contributing towardsudimproved stability. Neutral lipids, such as FFAs, were enriched in DL foams contributing towards instabilityudand rapid foam collapse. Baking trials using 2012 and 2013 flour, showed increased loaf volumesudand gas bubble diameter in 2013 bread compared to 2012 bread, highlighting the potential impact thatudsurface active polar lipids, enriched in the aqueous phase of dough, could have on improving breadmakingudquality.
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