LIPIDS IN JAPANESE NOODLE FLOURS

Lipids in Japanese salt and alkaline noodle flours and in Australian s oft white wheat (SWW) flours were extracted and compared. Nonstarch li pid (NSL) and free lipid (FL) levels ranges were 1.33-1.71% and 0.84-1 .04%, respectively, for nine Japanese salt noodle flours compared to 1 .43-1.50% and 0.97-1.00% for three Australian SWW flours used mainly t o prepare salt noodle. The six Japanese alkaline noodle flours average d approximate to 15% less NSL and 20% less FL than the Australian flou rs. The NSL was separated by column chromatography into nonpolar lipid (NL), glycolipid (GL), and phospholipid (PL) fractions. The NSL extra cted from salt noodle and Australian flours contained approximate to 3 6% more NL than that from alkaline noodle flour. The composition of NS L was similar for salt noodle and Australian SWW flours but was differ ent for alkaline noodle flour. Japanese salt noodle flour could be dif ferentiated from alkaline noodle flour by the higher levels of NSL and FL, although those elevated levels may be caused in part to the somew hat higher extraction rate for the salt-noodle flours. However, two pa rameters independent of extraction rate, the ratios of NL/PL and NL/as h were 47 and 15% higher, respectively, in the salt vs. alkaline noodl e flours.