Abstract
The retention of α-tocopherol and certain lipid oxidation parameters were followed in freshly milled or stored (6 weeks) whole-meal wheat flour (WMWF) subjected to drum-drying. Drum-drying is a process used in the manufacture of infant products. The two flours were each mixed with whey powder in the proportion 9:2.4, followed by scalding and fermentation, prior to drum-drying. The lipid oxidation parameters that were followed indicated more pronounced lipid oxidation in stored WMWF, on the basis of a 2-fold higher concentration of free fatty acids and a 10-fold higher O 2 uptake compared with those of freshly milled WMWF. It is concluded that lipid oxidation might have occurred enzymatically as well as nonenzymatically by catalysis with iron and copper
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