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Lipids in wheat flour streams.

Prabhasankar, P. and Haridas Rao, P. (1999) Lipids in wheat flour streams. Journal of Cereal Science, 30 (3). 315-322, 14 ref..

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Lipid content and fatty acid composition (both known to influence baking quality of wheat flour) were analysed and compared in 18 different wheat flour streams (5 from break flour streams and 13 from reduction flour streams) and a straight run wheat flour. Results showed that overall, bound and free lipid contents varied between 0.2-2.1% and 0.1-1.9%, respectively. Linoleic and palmitic acids were the major fatty acids in bound and free lipids. Fatty acid distribution in each stream is discussed. Reduction flour streams had a greater percentage of bound lipid suggesting that polar lipids were present.

Item Type: Article
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 06:47
Last Modified: 14 Feb 2012 06:47
URI: http://ir.cftri.com/id/eprint/7719

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