Changes in flour lipids during the storage of wheat flour

Clayton, T.; Morrison, William R.

doi:10.1002/jsfa.2740230607

Cited by 54 publications

(18 citation statements)

References 30 publications

(5 reference statements)

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“…The contents of the unsaturated ones in TG, DG and MG decreased in this order, on the other hand the saturated one increased. These relationships in pea glycerides were similar to those of wheat flour (10,11). The fatty acid composition of positions 1 and 3 in TG, especially in the former position, abounded in saturated ones compared with posi tion 2.…”

Section: Fatty Acid Composition Of Glyceridessupporting

confidence: 68%

Fatty acid composition of glycerides and stereospecific analysis of triglyceride in pea seeds.

Miyazawa

Fujino

1975

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryPea seeds were shown to contain ten kinds of neutral lipids, among which triglyceride, free sterol and sterolester are the main components and diglyceride, monoglyceride, free fatty acid, wax and some pigments are the minor ones. The major component fatty acids in the glycerides and the free fatty acid are C18:2, C18:1 and C16:0. The positional distribution of fatty acids in triglyceride is such that, position 1 and 3, especially the former, abound in saturated fatty acids, and position 2 is filled almost entirely with unsaturated fatty acids.Recently, we reported the isolation of cerebroside (1) and the chemical natures of sterol lipids (2) obtained from pea seeds. This paper describes the fatty acid compositions of the glycerides, particularly the positional distribution of the fatty acids of triglyceride in pea seeds.

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Section: Fatty Acid Composition Of Glyceridessupporting

confidence: 68%

Fatty acid composition of glycerides and stereospecific analysis of triglyceride in pea seeds.

Miyazawa

Fujino

1975

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…Wheat is often stored as grain for several years, whereas flour is usually stored for only a few months. Many studies have shown that during storage the constituents of wheat grain and flour undergo age-dependent changes that are influenced by temperature and moisture, and may affect functional and nutritive characteristics resulting in beneficial or detrimental quality effects depending on the end use (Clayton and Morrison 1972;Saxena et al 1993;Sur et al 1993;Rehman and Shah 1999;George and Mc-Cracken 2003;Kim et al 2003). For example, flour stored for 45 days at room temperature had improved quality for baked cakes and cookies but decreased quality for chapatti and breadmaking (Sur et al 1993).…”

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confidence: 99%

Effect of Storage on Fat Acidity and Pasting Characteristics of Wheat Flour

Salman

Copeland

2007

Cereal Chem

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Two cultivars of wheat (Triticum aestivum L.), Sunco and Sunsoft, were used to study the influence of storage time and temperature on the formation of starch‐lipid complexes in flour pastes. Untreated and fat‐reduced whole meal flours were stored separately for up to 12 months at 4, 20, and 30°C. The stored samples were analyzed for fat acidity, pasting properties, and iodine binding values. Fat acidity increased significantly in the untreated flour samples stored at 30 and 20°C compared with 4°C. Starch pasting properties, as measured using a Rapid Visco Analyser (RVA) indicated that the final viscosity of untreated flour samples of both cultivars increased significantly with storage time and elevated temperature, and correlated positively with increased fat acidity. Iodine binding values of the RVA pastes decreased with storage time and elevated temperature, and correlated negatively with fat acidity and final viscosity. The fat‐reduced Sunco and Sunsoft flours showed less pronounced changes compared with untreated flours, whereas small changes in the RVA parameters were noted in grains stored over 12 months. The results indicate that free fatty acids are released during storage and that they increase the potential for starch‐lipid complex formation when stored whole meal wheat flours are pasted in the RVA. These changes were evident after two to three months of storage at 20 and 30°C.

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“…Time-related changes in the FFA concentration in flour do not appear to affect flour baking quality significantly (9). Flour showed the greatest increase in FFA concentration immediately after milling.…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 84%

“…There are three different pathways through which lipids can deteriorate in flour (9). The first, oxidative degradation, occurs at moisture levels below 8%, and the second, microbial degradation, occurs at moisture levels above 15% (9). The third, lipid hydrolysis, is most active at 17% moisture and is 50% active between 10 and 14% moisture (14).…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 99%

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Mense¹,

Faubion²

2017

Cereal Foods World

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Freshly harvested wheat goes through an aging process between harvest and milling (31). This process, sometimes called "sweating, " is thought to affect the baking quality of flour produced from new crop wheat (31). Changes that occur in freshly harvested wheat can cause variations in the baking quality of milled flour (34). Consequently, bakers must adjust their formulations and production processes in an attempt to correct for these variations. Their attempts generally are unsuccessful, however, because the causes of inconsistencies in quality encountered when baking breads and cakes using flour from new crop wheat have not yet been verified. Changes occurring in both new crop wheat and milled flour should be identified, measured, and understood, so efforts can be made to limit the quality variations that bakers experience (34).Storing freshly harvested wheat (hard and soft) prior to milling is known to improve baking quality of refined flour (31,34,35). Studies also have demonstrated that the baking quality of freshly milled refined wheat flour (hard and soft) improves as the flour ages (5,31,34). Unlike refined flour, the baking quality of whole wheat flour is believed to decrease over time (37).Whole wheat flour contains, in addition to the starchy endosperm, the bran and germ components. Whole wheat milling increases the neutral lipids content of the flour compared to polar lipids because the germ and aleurone layers contain higher percentages of neutral lipids (24). When stored together, the bran and germ have a synergistic effect on lipid stability due to the release by the bran of lipases, which hydrolyze esterified fatty acids into free fatty acids (FFA) (17,18). The germ releases lipoxygenase, which reacts with the FFA and starts the process of oxidative degradation (7,17,18). Because the whole wheat kernel contains more unsaturated fatty acids (≈80%) than does refined flour (≈77%) (23), lipid degradation in whole wheat flour is likely. Thus, changes in lipid composition appear to play a role in reducing the baking quality of whole wheat flour (18).Lipids are present in small amounts in the whole wheat kernel (2.5-3.3%) (4) and refined flour (2.0-2.5%) (28). These endogenous lipids affect flour baking quality through the stabilization (polar lipids and saturated FFA) and destabilization (nonpolar lipids and unsaturated fatty acids) of gas cells in dough. Detrimental changes in the lipid fraction during storage of both refined and whole wheat flours, therefore, could affect bread quality. Flour Lipids in BakingStudies have shown that polar lipids in flour improve baking quality and reduce crumb firming, whereas neutral lipids negatively affect loaf volume and produce a hard crumb (24,29,30). The addition of nonpolar lipids to flour has been found to decrease loaf volume (13,25). Chung et al. (8) reported that as the nonpolar/polar lipid ratio decreased loaf volume increased for hard red winter (HRW) wheat flour.Glycolipids and phospholipids have both polar and nonpolar characteristics (33). Although t...

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Changes in flour lipids during the storage of wheat flour

Cited by 54 publications

References 30 publications

Fatty acid composition of glycerides and stereospecific analysis of triglyceride in pea seeds.

Fatty acid composition of glycerides and stereospecific analysis of triglyceride in pea seeds.

Effect of Storage on Fat Acidity and Pasting Characteristics of Wheat Flour

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

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