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Abstract
AbstractThe association of lipids with other flour components after dough making has been examined by aqueous fractionation of flour prior to the extraction of lipids. Glycerol tripalmitate has been shown to be associated with acetic‐acid‐insoluble protein while glycerol trioleate associates with the glutenin of acetic‐acid‐soluble protein. Oleic acid divides fairly evenly between these fractions. Changes in lipid and protein distribution in some fractions are associated with the addition of oleic acid to the dough. Some of these changes are at least partially reversed by increasing the triglyceride content of the dough.
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