Binding and extractability of wheat flour lipid after dough formation

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Abstract
Observations that lipids normally extracted from flour with nonpolar solvents become bound upon dough or gluten formation have been confirmed. Lipids bound in this way can be extracted by solvents of high dielectric constant and by mixtures of some alcohols with solvents containing donor hydrogen atoms. Low molar volume of solvent, in general associated with high dielectric constant, also leads to good extraction of bound lipid. Ethanol/ether/water (2:2:1) was the most efficient of the solvents tried and appeared to give almost complete extraction of lipid from flour.The reported reduction of lipid bound in dough containing salt has been investigated further and it was found that lipid binding decreased with added salt up to about 4% of flour weight. Doughing and lipid‐binding occur when flour is mixed with solvents of high dielectric constant as well as with water.