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Free Lipids in Air-Classified High-Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality1

November 2002 Volume 79 Number 6
Pages 774 — 778
O. K. Chung , 2 , 3 J. B. Ohm , 3 – 5 A. M. Guo , 3 , 6 C. W. Deyoe , 3 G. L. Lookhart , 2 , 3 and J. G. Ponte , Jr. 3

Cooperative investigations, USDA, Agricultural Research Service and the Department of Grain Science and Industry, Kansas State University. Contribution No. 01-341-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506. USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. Corresponding author. Email: jae-bom.ohm@oregonstate.edu. Phone: 541-737-9386. Fax: 541-737-0909. Present address: Department of Crop and Soil Science, Oregon State University, OR 97331. Drayton Enterprises LLC, Fargo, ND 58106.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2002.79.6.774
Accepted June 25, 2002.
ABSTRACT

Free lipids (FL) were extracted from straight-grade flours (SF) and the air-classified high-protein fractions (ACHPF) of nine hard winter wheats. The mean values of FL contents in 10 g (db) SF and ACHPF were, respectively, 92.8 and 178.5 mg for total FL, 74.1 and 141.9 mg for nonpolar lipids (NL), 12.8 and 20.9 mg for glycolipids (GL), and 4.9 and 12.0 mg for phospholipids (PL). FL compositions of SF and ACHPF showed nonsignificant differences in NL (80.7 and 81.1% of the FL) but significant differences in GL (13.9 and 12.0% of the FL) and PL (5.4 and 6.9% of the FL). Fortification of SF with ACHPF by blending to reach 13% protein content increased gluten quantity and thereby loaf volume but decreased gluten index, loaf volume regression, and crumb grain scores. NL contents showed significant relationships with dry gluten contents (r = 0.79) and gluten index (r = -0.83) values, indicating that high NL content in ACHPF could decrease gluten quality of fortified flours. Thus, an optimum balance should be maintained during fortification.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2002.