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The free fatty acid content of some wheat flours
Author(s) -
Morrison W. R.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740141205
Subject(s) - food science , chemistry , stearic acid , hydrolysis , palmitic acid , composition (language) , wheat flour , fatty acid , linoleic acid , biochemistry , organic chemistry , linguistics , philosophy
The amount and composition of the free fatty acids (FFA) in wheat flours from o to 476 weeks of age was studied. The FFA content increased with age in the usual manner. While there was a tendency for FFA from spring flours to contain less palmitic acid and more linoleic acid than those from winter and biscuit flours, there was no apparent relationship between FFA composition and flour strength. The course of liberation of FFA in some flours was studied over a limited period. While no measurable amount of stearic acid was liberated, all other acids were liberated at a steady rate. These results are discussed in terms of hydrolytic enzyme action, and comment is made on their significance in practical flour technology.