Cereal Chem 54:484 - 495.  |  VIEW ARTICLE
Defatted and Reconstituted Wheat Flours. II. Effects of Solvent Type and Extracting Conditions on Flours Varying in Breadmaking Quality.

O. K. Chung, Y. Pomeranz, K. F. Finney, and M. D. Shogren. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Extractability of lipids in three widely differing bread flours increased with solubility parameter of the solvent (Skelly B less benzene less acetone less 2-propanol) and extraction temperature (30 to 75 C). For any solvent-temperature combination, more lipids usually were extracted by Soxhlet than by the shaker technique used. Temperature-controlled extraction (for 2 hr) by shaker had little effect on rheological properties of doughs made with the reconstituted flours. Without shortening, breads baked with the reconstituted strong flours that had been extracted with Skelly B, benzene, or acetone had larger loaf volumes than those of the controls. The improving effects were masked, however, when shortening was used. Soxhlet extraction with 2-propanol appeared to infinitely increase mixing time and irreversibly impair the functionality of reconstituted, good breadmaking flours; but it substantially improved the functionality of a poor quality flour, especially when the flour was made into bread with 3% shortening. To maximize lipid extraction and minimize damage to breadmaking properties of reconstituted flours, extraction with 2- propanol should be for 2 hr at 75 C by the shaker technique for good quality flours and for 72 hr by Soxhlet for poor quality flours.