ReviewComprehensive reviews in food science and food safety2026
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins.
Review in Comprehensive reviews in food science and food safety, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Comparative Genome-Wide Association Studies of Metabolites and Grain-Related Traits in Common Wheat.Plant biotechnology journal · 2026Article
- Optimization of Formulation Parameters for Reduced-Fat Katima with Improved Nutritional Quality Using Response Surface Methodology and Evaluation of Quality Characteristics.Foods (Basel, Switzerland) · 2026Article
- Comparative Characterization of Ancient Wheat Cultivars Through Fatty Acid and Phytosterol Profiling.Foods (Basel, Switzerland) · 2026Article
- Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins.Comprehensive reviews in food science and food safety · 2026Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Endogenous wheat flour lipids are known to play an important role in baked product quality, even though they constitute a minor fraction of wheat flour composition. They interact with gluten proteins throughout the different stages of dough processing and therefore contribute to specific quality traits in baked products. Polar non-starch lipids interact with gliadins, whereas both polar and nonpolar non-starch lipids interact with glutenins. These interactions control the hydration dynamics of the gluten proteins during mixing, contribute to the gluten network strength, prevent coalescence of the gas cells during fermentation, and affect the gluten denaturation and starch gelatinization temperatures during baking. The chemical backgrounds of these interactions have been of interest. The aim of this review is to bring an in-depth evaluation of how the interactions between the endogenous wheat flour lipids and gluten proteins affect the mechanical properties of the gluten network.
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Registered trials
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