Abstract
Cereal grains contain relatively small quantities of lipids, usually from 2 to 6%, but these lipids are, nevertheless, important constituents of the grain and grain products. They consist mainly of oily triglycerides together with phospholipids and glycolipids (fatty materials containing phosphorus and sugars respectively) and influence the performance of wheat flour in breadmaking, the flavour of oatmeal, the colour of pasta and the storage stability of cereals. The fatty acids in the cereal lipids are mostly polyunsaturated, which is good news in terms of nutrition but a problem during storage; oxidation of the polyunsaturated acids can lead to off‐flavours.
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