Journal article

Contributions to breadmaking of inherent variations in lipid content and composition of wheat cultivars. I. Results of survey.

G McCormack, J Panozzo, F Bekes, F MacRitchie

Journal of Cereal Science | Elsevier BV | Published : 1991

Abstract

Relationships between test-bake loaf volume and flour lipid parameters were investigated for 14 wheat cultivars grown in three successive crop years (1984, 1985 and 1986). In two of the crop years (1985 and 1986), each cultivar was grown at six levels of nitrogen fertilizer and in 1986, one extra cultivar was included in the survey. Loaf volumes were measured in an optimized baking test. Two separate solvent systems were used to extract lipids--light petroleum (b.p. 40-60 degrees C) and chloroform. Lipid content was determined by Soxhlet extraction and gravimetric analysis and lipid composition in terms of polar (PoL) and non-polar (NL) components determined by densitometry of thin-layer chr..

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