An improved method of adjusting flour moisture in studies on lipid binding
- 28 June 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (2) , 117-123
- https://doi.org/10.1111/j.1365-2621.1969.tb01504.x
Abstract
Summary. A method is described for the controlled adjustment of flour moisture level over the range 14‐60%. Water was added as powdered ice to flour dispersed in liquid nitrogen thereby avoiding the introduction of mechanical work. the effect of moisture on the distribution of free and bound lipids in a hard wheat flour was investigated using this technique. Free lipid decreased above 20% moisture, while extractable bound lipid increased only above 25% moisture. These different critical moisture levels are considered with reference to the distribution of neutral and polar lipid fractions in the moistened flour.Keywords
This publication has 4 references indexed in Scilit:
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- Changes in Extractability of Lipids During Bread‐MakingJournal of Food Science, 1966
- Binding and extractability of wheat flour lipid after dough formationJournal of the Science of Food and Agriculture, 1966
- Studies on the lipids of flour. III Lipid binding in breadmakingJournal of the Science of Food and Agriculture, 1966