Abstract:The involvement of free and bound lipids on the development of rancidity in wheat–bread dough is studied following frozen storage for 24 months. Lipid oxidation and oxidative stability are determined by assaying peroxide value and thiobarbituric acid reactive substances, which indicate that lipid oxidation starts after three months. High performance liquid chromatography and gas chromatography are used to characterize changes in lipid profile and fatty acid composition, respectively. The bound lipid fraction i… Show more
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