Free Lipids in Air-Classified High-Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality
2002
Chung, O.K. | Ohm, J.B. | Guo, A.M. | Deyoe, C.W. | Lookhart, G.L. | Ponte, J.G. Jr
Free lipids (FL) were extracted from straight-grade flours (SF) and the air-classified high-protein fractions (ACHPF) of nine hard winter wheats. The mean values of FL contents in 10 g (db) SF and ACHPF were, respectively, 92.8 and 178.5 mg for total FL, 74.1 and 141.9 mg for nonpolar lipids (NL), 12.8 and 20.9 mg for glycolipids (GL), and 4.9 and 12.0 mg for phospholipids (PL). FL compositions of SF and ACHPF showed nonsignificant differences in NL (80.7 and 81.1% of the FL) but significant differences in GL (13.9 and 12.0% of the FL) and PL (5.4 and 6.9% of the FL). Fortification of SF with ACHPF by blending to reach 13% protein content increased gluten quantity and thereby loaf volume but decreased gluten index, loaf volume regression, and crumb grain scores. NL contents showed significant relationships with dry gluten contents (r = 0.79) and gluten index (r = -0.83) values, indicating that high NL content in ACHPF could decrease gluten quality of fortified flours. Thus, an optimum balance should be maintained during fortification.
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