Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread

João M. Rocha, Paavo J. Kalo, F. Xavier Malcata*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


This research effort was aimed at assessing the changes in extractable neutral lipids (NL) throughout the baking process of Broa, a Portuguese traditional sourdough bread. NL were accordingly isolated, purified and quantitated - starting from non-starch lipid (NSL) and starch lipid (SL) extracts of maize and rye flours, as well as fermented dough and bread. NSL accounted for the major fraction of extracted lipids; furthermore, the NSL/SL ratio evolved throughout processing in agreement with the phenomena prevailing during dough preparation, fermentation, and baking. An analytical method based on resolution by normal-phase HPLC coupled with detection by evaporative light scattering was accordingly developed for quantitation of the aforementioned NL classes. Distinct NL classes correlated well with the stage of bread making. The main NL in NSL were triacylglycerols (ca. 75% of the total), but relatively high concentrations of sterol esters and diacylglycerols were also found. Conversely, free fatty acids were the dominant component of SL, whereas monoacylglycerols and free sterols were comparable to those in NSL.

Original languageEnglish
Pages (from-to)1138-1149
Number of pages12
JournalEuropean Journal of Lipid Science and Technology
Issue number10
Publication statusPublished - Oct 2010


  • Bread making
  • Broa
  • Cereals
  • Fatty acids
  • Sterol esters


Dive into the research topics of 'Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread'. Together they form a unique fingerprint.

Cite this