The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality

Abstract

Abstract Flours of 70% extraction milled from five wheat varieties grown in the United States and two varieties grown in Britain have been examined for their lipid content and composition. Varietal, seasonal and environmental differences were demonstrated, and possible correlations with baking performance have emerged. The results are discussed in the light of theories concerning the action of fat in dough and breadmaking, and evidence supporting the existence of a ‘non‐oxidative’ mechanism of fat improvement is provided. Thin‐layer chromatography has shown no qualitative differences in the lipid composition of the seven varieties. 1,2‐ and 1,3‐diglycerides have been separated and identified among the less polar lipids, and lysolecithin among the polar lipids. Two‐dimensional thin‐layer chromatography of flour lipid revealed 23 components. Proof of the presence of phosphatidyl choline and phosphatidyl ethanolamine in flour lipids is furnished. Spots corresponding to glycerophosphoryl inositol and glycerophosphoryl glycerol were observed in chromatograms of mild alkaline hydrolysates of flour lipid.