Cereal Chem 58:69 - 73.  |  VIEW ARTICLE
Defatted and Reconstituted Wheat Flours. VII. The Effects of 0-12% Shortening (Flour Basis) in Bread Making.

O. K. Chung, M. D. Shogren, Y. Pomeranz, and K. F. Finney. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

From 10 g (dry basis) of a composite flour of hard red winter wheats, petroleum ether (PE) extracted 91 mg of free lipids---69 mg of nonpolar (NL) and 22 mg of polar (PL), and 2-propanol (2-PrOH) extracted 136 mg of total (free plus most of bound) lipids (69 mg of NL and 67 mg of PL). Extracted and reconstituted flours were baked with 0, 0.375, 0.75, 1.5, 3, 6, 9, and 12% commercial shortening. In general, mixing time increased and water absorption decreased as the shortening level increased. Loaf volume (LV) obtained using the control flour increased rapidly as the shortening increased up to 1.5% and changed little after 3%. Shortening increased the LV of PE-defatted flour and its NL-reconstituted flour but decreased the LV of 2- PrOH-defatted flour and its NL-reconstituted flour. Shortening slightly increased the LV of PE or 2-PrOH- defatted flours reconstituted with PL. For reconstituted flour containing total PL but no NL, only about 0.5% shortening was enough for optimum LV and crumb grain, provided only free PL had been removed originally. However, if total PL had been extracted and then added back to 2-PrOH-defatted flour, 3% shortening was required for good LV. Insofar as LV and crumb grain were concerned, free PL of wheat flour could be replaced by 9-12% shortening, irrespective of the presence of NL, whereas total PL could not be replaced by any level of shortening.