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Changes in total fatty acids and individual lipid classes on prolonged storage of wheat flour
Author(s) -
Warwick Michael J.,
Farrington William H. H.,
Shearer George
Publication year - 1979
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.2740301204
Subject(s) - lipolysis , food science , starch , fatty acid , chemistry , wheat flour , biochemistry , adipose tissue
Three flours have been monitored for changes in their lipid component during 5 years storage. Changes in total (non‐starch) lipid, total fatty acid and of 14 lipid classes are reported. A small but significant loss of polyenoic acid was found which appeared to be related to the rate of lipolysis in the flours. The results are discussed in terms of the changing baking quality of these flours determined by the Flour Milling and Baking Research Association (FMBRA).