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.
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