The lipids of wheat III.—Further studies of the lipids of flours from single wheat varieties of widely varying baking quality

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Abstract
The work on flour lipids reported in Part II* of the series is extended to the lipids of wheats harvested in 1960‐1962 inclusive.The same lipid components were found in each of the varieties studied although English flours contained much larger amounts of unesterified sterols than U.S. varieties of the same crop year. Quantitative lipid analyses demonstrated substantial varietal, seasonal, regional and environmental differences in lipid content and composition of the samples, but tentative correlations previously reported between lipid data and baking performance of the 1960 crop flours were not sustained by 1961 and 1962 crop results. Evidence is presented suggesting that only in very special circumstances would the performance of a flour be limited by the level of unsaturated fat available for the lipoxidase/thiol oxidation mechanism.Application of three quantitative TLC methods to flour lipids is described.