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The association of saturated and unsaturated triglycerides and oleic acid with wheat flour components during dough making
Author(s) -
Warwick Michael J.,
Shearer George
Publication year - 1982
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.2740330915
Subject(s) - oleic acid , glutenin , chemistry , fractionation , food science , acetic acid , glycerol , triglyceride , glyceride , triolein , chromatography , biochemistry , fatty acid , lipase , enzyme , cholesterol , protein subunit , gene
The association of lipids with other flour components after dough making has been examined by aqueous fractionation of flour prior to the extraction of lipids. Glycerol tripalmitate has been shown to be associated with acetic‐acid‐insoluble protein while glycerol trioleate associates with the glutenin of acetic‐acid‐soluble protein. Oleic acid divides fairly evenly between these fractions. Changes in lipid and protein distribution in some fractions are associated with the addition of oleic acid to the dough. Some of these changes are at least partially reversed by increasing the triglyceride content of the dough.