Cereal Chem 58:204 - 206.  |  VIEW ARTICLE
Functionality of Specific Flour Lipids in Cookies.

R. L. Clements and J. R. Donelson. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Cookies baked from hexane-extracted flour exhibited limited spread and top grain as a result of breakdown of internal structure. Functionality was restored when total free lipids were added back to the extracted flour. To determine the source of functionality, free flour lipids were separated quantitatively by preparative thin-layer chromatography. Zones were removed, eluted, and added back to cookie mixes containing hexane-extracted flours. Two fractions (about 13% of free lipids) corresponding to digalactosyldiglyceride (plus phosphatidylchloline) and monogalactosyldiglyceride exhibited high degrees of restoration. Pure commercial digalactosyldiglyceride added alone at 0.1% of flour weight (dry basis) or pure phosphatidylcholine from egg yolk added at 0.5% resulted in essentially complete restoration. Monogalactosyldiglyceride added at levels up to 0.15% gave little response. The data suggests that digalactosyldiglyceride and/or phosphatidylcholine are the primary contributors to functionality. An unidentified glycolipid with chromatographic mobility similar to that of monogalactosyldiglyceride also appears to contribute to functionality