Effects of Cultivar and Nitrogen Nutrition on the Lipid Composition of Wheat Flour

Abstract

Despite being minor components of flour, wheat (Triticum aestivum L.) lipids contribute to grain processing. They are particularly important for bread making, where they adsorb to the surface of gas bubbles formed during the proving stage of bread making, stabilizing the gas cells and improving gas retention within the dough. This contributes to the volume and texture of the loaf. However, little is understood about how their amount, composition, and properties vary in response to genotype (G), environment (E) or G × E interactions. Six wheat lines were therefore grown at three levels of nitrogen supply at Rothamsted Research, and 48 lipid species across six lipid classes were identified and quantified in white flour using electrospray ionization-tandem triple quadrupole mass spectrometry (ESI-MS/MS). This showed clear differences in the contents and compositions of lipids between cultivar as well as effects of nitrogen fertilization, which would be expected to have impacts on the processing properties of the samples.

Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability

“…Also, there was initially a rapid increase in the FFA value of the flours in the first six weeks of storage followed by a slight increase in the last six weeks of storage. The increase observed in the FFA value of the flour samples may be attributed to the production of FFA by lipolysis due to the action of endogenous lipases that hydrolyzed the ester bond of acyl-glycerol (Min 2017). The slight increase in FFA value of the flour observed during the last six weeks of storage may be due to slight oxidation of the FFA or lipoxygenase-catalyzed peroxidation of polyunsaturated FFA.…”

Exploring genetic dependence of lipase activity to improve the quality of whole‐grain wheat

“…A significant difference ( P < 0.05) in lipid content was observed in different varieties, indicating the genetic influence on lipid content in wheat. This is in agreement with a recent report of a strong effect of cultivar on lipid content and composition in wheat . The total lipid content had a weak positive correlation to esterase activity, with a Pearson correlation coefficient r of 0.248 ( P < 0.05).…”

Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours

“…González-Thuillier and coworkers [7] found that the lipids in different milling fractions of Hereward wheat contained 19-24% FFAs and 10-36% TAGs. Min and coworkers [74] reported that lipids of flours from six wheat lines grown at three levels of nitrogen supply contained on average 31% FFAs and 23% TAGs. For samples with a more different FA composition like coconut and palm kernel oil, being good sources of lauric acid, or fish oil, containing considerable levels of (esterified) cervonic acid [57], quantification of FFAs is not possible with just any synthetic or purified lipid standard.…”