CHANGES IN TOTAL FATTY-ACIDS AND INDIVIDUAL LIPID CLASSES ON PROLONGED STORAGE OF WHEAT-FLOUR

被引：35

作者：

WARWICK, MJ

FARRINGTON, WHH

SHEARER, G

机构：

[1] Ministry of Agriculture Fisheries and Food, Food Laboratory (Colney), Norwich, NR4 7UA, Colney Lane

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1979年 / 30卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740301204

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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). Copyright © 1979 John Wiley & Sons, Ltd

引用

页码：1131 / 1138

页数：8

共 31 条

[1] EFFECTS OF PURE SATURATED AND UNSATURATED FATTY-ACIDS ON BREADMAKING AND ON LIPID-BINDING, USING CHORLEYWOOD BREAD PROCESS DOUGHS CONTAINING A MODEL FAT [J].