Cereal Chem 40:71 - 77.  |  VIEW ARTICLE

Measuring the Oil-Binding Characteristics of Flour.

W. C. Shuey, O. S. Rask, and P. E. Ramstad. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Cereal chemists are well aware that different flours may exhibit wide variations in water absorption capacities. That flour can exhibit a strong affinity for fats is also generally recognized by the difficulty of extracting fat from doughs and baked products without resort to add hydrolysis. Two methods for measuring oil-binding characteristics of flour are described. With increasing protein content, oil-binding capacity increases. That this effect is not entirely explained by an interaction between protein and oil is demonstrated by an experiment in which the oil-binding capacity of wheat starch was increased by a chlorine bleaching treatment. That the phenomenon is physical rather than chemical is demonstrated by the observation that comparable oil-binding measurements are obtained regardless of whether the oil is a comparatively unsaturated triglyceride, a saturated triglyceride, or a hydrocarbon (mineral) oil.