Lipids in Wheat Flour Streams

Lipids play an important role in determining the quality of wheat flour and its suitability for different bakery products. The lipid content and fatty acid composition in various flour streams showed a wide variation. The free lipid content varied from 0·1 to 1·9% (db) and bound lipid content from 0·2 to 2·1% (db) in different flour streams. The amount of bound lipid was more in reduction streams. The palmitic and linoleic acids were the predominant fatty acids present in free and bound lipids. These fatty acids were found to be higher in the «III» «Break coarse», «IV» «Break filter», «III» «Break fine», «1st» and «4th» «middling». The studies showed that the reduction passage flours had more of bound lipids indicating the presence of polar lipids.