Fat Content of Breads and Cereals
- 1 January 1926
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 20 (5) , 1052-1054
- https://doi.org/10.1042/bj0201052
Abstract
Only 1/3-1/2 of the fat, which may be extracted from breads after peptic digestion, is removed by Soxhlet extraction. In flours, about 6% more fat may be obtained after digestion of the residue from Soxhlet extraction, but with repeated trituration in the course of extraction a very complete removal of fats is obtained.This publication has 1 reference indexed in Scilit:
- The Conditions Influencing the Formation of Fat by the Yeast CellBiochemical Journal, 1922