Cereal Chem 53:383 - 387.  |  VIEW ARTICLE
Effects of Solvent Extraction on Lipid Composition, Mixing Time, and Bread Loaf Volume.

K. F. Finney, Y. Pomeranz, and R. C. Hoseney. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Wheat-flour lipids were extracted with each of nine solvents, petroleum ether, n-hexane, n-heptane, benzene, chloroform, acetone, water-saturated 1-butanol, methanol, and 95% ethanol. Nonpolar solvents extracted substantially less lipids than the more polar solvents. Lipids extracted with nonpolar solvents contained less polar lipids than those extracted with polar solvents. Generally, as extracted bound or total lipids increased, mixing time increased and loaf volume decreased for reconstituted flours. Extracting lipids with each of the three alcohols reduced to zero or greatly impaired the gas-retaining capacity of gluten protein.