Cereal Chem 48:655 - 662.  |  VIEW ARTICLE
Effects of Flour Lipids on Cookie Quality.

L. T. Kissell, Y. Pomeranz, and W. T. Yamazaki. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Flours of four wheat varieties, defatted with petroleum ether, produced smaller cookies with reduced top- grain definition than parent whole flours. Return of unfractionated free lipids to defatted flours at normal concentration restored original spread and top-grain quality. Polar and nonpolar lipid fractions alone were only partially effective in improving defatted flour; both were required for full restoration of quality. Thin- layer chromatography of lipid extracts revealed no detectable varietal differences. Flour-lipid interchange by variety produced no cookie quality differences owing to free lipid source. Cookie characteristics at normal lipid concentration were determined by varietal properties of defatted flour residues. Both whole (parent) and defatted flours increased progressively in cookie spread and top-grain score when treated with free lipids at 1.5X, 2X, and 3X normal levels.