[Polar and non-polar wheat and flour lipids and their influence on bread quality]
1984
Filipovic, N.
The total lipid content in the whole grain and in its parts is uniform and is not characteristic of particular wheat varieties. The sum of polar and non-polar lipids content in flour is almost equal to the total lipid content, but the differences are greater in bran, sieving by-products and germs. Nitrogen and lipoprotein contents are the highest in the lipids extracted from 60% flour. Nitrogen quantity in polar lipids extracts from 60% flour is 4 to 5 times higher than that in non-polar lipids extracts. Nitrogen content in non-polar and polar lipids extracts in the whole grain and in flour is not uniform and varies from year to year. During wheat resting, N content in non-polar lipids extracts does not change and there are uneven changes in the polar ones. Phosphorus, i.e. phospholipids content was not uniform and varied from year to year. There are more phospholipids in the whole grain than in the 60% flour. Phospholipids content varies during resting. There are 10 times more glycerides in non-polar than in polar lipids extracts. Linoleic, palmitic and oleic acids make over 90% of the total fatty acids in all wheat varieties. The same fatty acids are identified in flour lipids. Influence of solvents on flour is found as well.
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