Lipid mediated aggregates in flour and in gluten

Abstract

The relationships between breadmaking properties and the amount of 70% ethanolextractable lipid mediated aggregates (LMA) were investigated in 14 wheat varieties grown in Australia. Flour samples with different lipid contents and compositions were prepared by sequential organic solvent extractions. LMA in flours and in their glutens were determined by SE-HPLC. LMA contents were always higher from glutens than from flours. Defatting decreased the amounts of LMA in both cases. Strong correlation (r = 0·94) was found between the LMA content of gluten and loaf volume (LV). LMA isolated from gluten was highly correlated with both hexaneextractable lipid content and 70% ethanol-extractable gluteni..