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The stability of wheat starch lipids in untreated and chlorine‐treated cake flours
Author(s) -
Morrison William R.
Publication year - 1978
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.2740290411
Subject(s) - starch , chemistry , autoxidation , food science , hydrolysis , linoleic acid , chlorine , oleic acid , wheat flour , linolenic acid , fatty acid , biochemistry , organic chemistry
Untreated flour and flour treated with chlorine (2.2 g Cl 2 kg ‐1 ) were stored in air at 25°C for 4 months. Starch samples prepared from the original flours were stored in air at 25°C for 4 months. Starch samples were also prepared from the fresh flours (control starches) and from the stored flours. Some of the starches from the stored flours were subsequently held at 70°C for 1 month. Starch lipids were not affected by flour chlorine treatment, or by storage at 25°C. There was slight hydrolysis of starch lysophospholipids at 70°C, but negligible autoxidation of unsaturated fatty acids in the total starch lipids. There was appreciable hydrolysis of non‐starch lipids in the untreated stored flour, but no detectable autoxidation of unsaturated fatty acids. Chlorine treatment of flour caused an immediate loss of approximately half of the oleic, linoleic and linolenic acids in all the non‐starch lipids which were examined. There was no further change in the fatty acid composition of the non‐starch lipids when the treated flour was stored, but lipid hydrolysis was substantially reduced compared with the untreated stored flour.