Cereal Chem 57:106 - 110.  |  VIEW ARTICLE
Defatted and Reconstituted Wheat Flours. V. Bread-Making Response to Shortening of Flour Differentially Defatted by Varying Solvent and Temperature.

O. K. Chung, Y. Pomeranz, K. F. Finney, M. D. Shogren, and D. Carville. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

A composite hard red winter wheat flour with good loaf volume potential and medium mixing and oxidation requirement was defatted at 4-75 C by four solvents. The solvents extracted the following amounts of lipids: Skellysolve B, 0.89-1.05%; benzene, 0.96-1.12%; acetone, 1.02-1.13%; and 2-propanol, 0.96-1.32%. The variation in total lipid yields was almost entirely due to polar lipids, the amounts of nonpolar lipids extracted being nearly constant. The defatted flours contained little residual nonpolar lipids but various amounts of polar lipids. An increase in mixing time of the defatted flours depended mainly on the quantity and the types of lipids in the flour and on the specific effect of 2-propanol on flour components other than lipids. Loaf volume (LV) was affected by the quantity of flour lipids and the addition of 3% shortening. Without shortening, removing up to about 1% total lipids had little effect on LV, but removing more than 1% increased LV significantly. The data suggested a possible minimum LV near 0.2% polar lipid removal from flour containing practically no nonpolar lipids. With 3% shortening, removing lipids had a detrimental effect on LV, most significantly at 1.13% total (0.46% polar) lipid removal. In the absence of native flour lipids, shortening had detrimental effects on LV and on crumb grain; these effects were linearly related to the amount of polar lipids removed from the defatted flour. In conclusion, in flour containing no nonpolar lipids, LV was governed by the quantity of polar lipids and shortening and by the interaction of the two.