Distribution of free lipids and their fractions in wheat flour milled streams

Polar and non-polar lipids both play an important role in determining the q uality of wheat flour and its suitability for different bakery products. In order to develop specific flours for different end-uses, polar and non-pol ar lipid content were determined in streams and both showed wide variation. The total free non-polar lipid (TFNPL) content varied from 0.54 to 1.8% (d b) while total free polar lipid (TFPL) content varied from 0.11 to 0.34% (d b) in different flour streams indicating the preponderance of TFNPL. Trigly cerides were the predominant fraction present in TFNPL while glycolipids pr edominated in the TFPL fraction. The amounts of these fractions were greate r in the IV break stream. In the case of saturated fatty acids, palmitic ac id was predominant in TFNPL fractions, whereas, stearic acid was predominan t in TFPL. The levels of oleic acid were higher in TFNPL (16.9 to 33.6%). L inoleic acid was the predominant unsaturated fatty acid in both TFNPL and T FPL fractions. (C) 2000 Elsevier Science Ltd. All rights reserved.