Cereal Chem 58:156 - 158.  |  VIEW ARTICLE
Flour Lipids: Theoretical Aspects and Functional Properties.

F. MacRitchie. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Baking variables such as loaf volume and texture are very sensitive to changes in lipid content and composition. Polar lipids have favorable effects in baking, but the nonpolar lipid fraction has detrimental effects, which have been identified mainly with free fatty acids. The unusual loaf volume-lipid content curve may be used quantitatively to assess the effects of lipids. This curve is unaffected by interchanging the nonstarch lipid or starch of different flours but is modified by interchanging the gluten protein. The function of lipids in baking can be related to their effects on the formation and stability of the gas cell structure of dough.