Changes in total fatty acids and individual lipid classes on prolonged storage of wheat flour
- 1 December 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (12) , 1131-1138
- https://doi.org/10.1002/jsfa.2740301204
Abstract
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).This publication has 17 references indexed in Scilit:
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