Due to specific structural elements phospholipids (PL) are used as emulsifiers in bread making. To determine structure-function relationships of PL in bread making homologous series of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) with defined fatty acid residues were synthesised and their techno-functional effects were studied by means of micro-scale baking tests. This showed for the first time how the baking activity of PC and PE was affected by the structure of the fatty acid residues. Micro-rheological tests and CLSM using PL with fluorescent labels gave insight into the mode of action of PL during the bread making process.
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