Cereal Chem 62:419-422   |  VIEW ARTICLE
Influence of Germination on Wheat Quality. III. Modification of Flour Lipid.

O. M. Lukow, F. Bekes, and W. Bushuk. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

Controlled laboratory germination of two wheat cultivars, Glenlea and Neepawa, produced significant changes in lipid content and composition of flour and modified Osborne solubility fractions. Total lipid content of the flours decreased at different rates for the two cultivars. Free lipids, particularly triglycerides, decreased more rapidly than bound lipids. Qualitative and quantitative changes in the phospholipids were noted. Both Glenlea and Neepawa flours milled from wheat germinated for 18 h contained the lowest level of phospholipid. Substantial differences in the phospholipid composition were found between the two cultivars. Total lipid content of the modified Osborne fractions decreased with germination for both cultivars. Rates of decrease were, in descending order: albumin-globulin, gliadin, glutenin, and residue. The ratio of nonpolar to polar lipid was not negatively correlated with loaf volume. Maximum loaf volumes for Glenlea and Neepawa occurred at similar nonpolar to polar lipid values.