Changes in total fatty acids and individual lipid classes on prolonged storage of wheat flour

Warwick, Michael J.; Farrington, William H. H.; Shearer, George

doi:10.1002/jsfa.2740301204

Cited by 35 publications

(17 citation statements)

References 17 publications

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“…Flour showed the greatest increase in FFA concentration immediately after milling. FFA initially increased rapidly, but the rate of change leveled off after 18 months of storage (39). This period also corresponded to a period of improved baking quality.…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 90%

“…Lipoxygenase converted FFA into lipid hydroperoxides, which were enzymatically broken down into the methyl esters monohydroxy-octadecadienoic acid (MHA) and dihydroxy-octadecenoic acid (DHA) (40). The concentration of these hydroxy acids increased linearly throughout flour storage and corresponded to an increase in FFA production in the study conducted by Warwick et al (39). The concentrations of MHA and DHA in the weak and medium flours were approximately twice those in the strong flour throughout 60 months of storage (40).…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 93%

“…They found that lipoxygenase was responsible for the breakdown of polyunsaturated fatty acids (PUFA; e.g., linoleic acid) during flour storage, which explained the loss of total fatty acids after extended storage found by Warwick et al (39). Lipoxygenase converted FFA into lipid hydroperoxides, which were enzymatically broken down into the methyl esters monohydroxy-octadecadienoic acid (MHA) and dihydroxy-octadecenoic acid (DHA) (40).…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 98%

“…This period also corresponded to a period of improved baking quality. Over time weak flour had the highest concentration of FFA (39).…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 99%

“…The baking quality of freshly milled flour may be expected to improve in the short term, but over time, baking quality decreases. The mechanism that controls the change in baking quality over time has yet not been identified (39). Wheat and flour stored under various conditions and for different lengths of time and their resulting loaf volumes and/or lipid compositions are presented in Table I, as well as the baking and extraction methods used for each study.…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 99%

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Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Mense¹,

Faubion²

2017

Cereal Foods World

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Freshly harvested wheat goes through an aging process between harvest and milling (31). This process, sometimes called "sweating, " is thought to affect the baking quality of flour produced from new crop wheat (31). Changes that occur in freshly harvested wheat can cause variations in the baking quality of milled flour (34). Consequently, bakers must adjust their formulations and production processes in an attempt to correct for these variations. Their attempts generally are unsuccessful, however, because the causes of inconsistencies in quality encountered when baking breads and cakes using flour from new crop wheat have not yet been verified. Changes occurring in both new crop wheat and milled flour should be identified, measured, and understood, so efforts can be made to limit the quality variations that bakers experience (34).Storing freshly harvested wheat (hard and soft) prior to milling is known to improve baking quality of refined flour (31,34,35). Studies also have demonstrated that the baking quality of freshly milled refined wheat flour (hard and soft) improves as the flour ages (5,31,34). Unlike refined flour, the baking quality of whole wheat flour is believed to decrease over time (37).Whole wheat flour contains, in addition to the starchy endosperm, the bran and germ components. Whole wheat milling increases the neutral lipids content of the flour compared to polar lipids because the germ and aleurone layers contain higher percentages of neutral lipids (24). When stored together, the bran and germ have a synergistic effect on lipid stability due to the release by the bran of lipases, which hydrolyze esterified fatty acids into free fatty acids (FFA) (17,18). The germ releases lipoxygenase, which reacts with the FFA and starts the process of oxidative degradation (7,17,18). Because the whole wheat kernel contains more unsaturated fatty acids (≈80%) than does refined flour (≈77%) (23), lipid degradation in whole wheat flour is likely. Thus, changes in lipid composition appear to play a role in reducing the baking quality of whole wheat flour (18).Lipids are present in small amounts in the whole wheat kernel (2.5-3.3%) (4) and refined flour (2.0-2.5%) (28). These endogenous lipids affect flour baking quality through the stabilization (polar lipids and saturated FFA) and destabilization (nonpolar lipids and unsaturated fatty acids) of gas cells in dough. Detrimental changes in the lipid fraction during storage of both refined and whole wheat flours, therefore, could affect bread quality. Flour Lipids in BakingStudies have shown that polar lipids in flour improve baking quality and reduce crumb firming, whereas neutral lipids negatively affect loaf volume and produce a hard crumb (24,29,30). The addition of nonpolar lipids to flour has been found to decrease loaf volume (13,25). Chung et al. (8) reported that as the nonpolar/polar lipid ratio decreased loaf volume increased for hard red winter (HRW) wheat flour.Glycolipids and phospholipids have both polar and nonpolar characteristics (33). Although t...

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Section: Wheat and Flour Aging Studiesmentioning

confidence: 90%

Section: Wheat and Flour Aging Studiesmentioning

confidence: 93%

Section: Wheat and Flour Aging Studiesmentioning

confidence: 98%

“…This period also corresponded to a period of improved baking quality. Over time weak flour had the highest concentration of FFA (39).…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 99%

Section: Wheat and Flour Aging Studiesmentioning

confidence: 99%

See 3 more Smart Citations

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Mense¹,

Faubion²

2017

Cereal Foods World

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Changes of chemical composition and dough rheology in two fractions of sieve‐classified Polish spring wheat flour

Konopka¹,

Drzewiecki

2004

Nahrung

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The study of chemical composition and dough rheology changes in sieve-classified two fractions (up to 60 and 60-240 microm particles) of wheat flour was the subject of this study. The straight grade flours were obtained by the milling of three Polish varieties of spring wheat, differing in particle size index (PSI) values. The flours were separated with the use of an SZ-1 laboratory sifter. The yield of fine fraction was in the range 50.0-55.7%. The obtained fractions were assayed for the content and composition of free lipids, gluten proteins, damaged starch, ash, water absorption and amylograph viscosity. Dough rheology (extrusion in OTMS cell, alveograph and farinograph tests) and baking trials were also performed. The content of free lipids, including the non-polar and phospholipids was lower and the content of glycolipids was higher in fine flours. Those fractions were more rich in linoleic acid but the lower content of oleic and linolenic acids resulted in a higher oxidizability index of free lipids. Fine flours contained less ash and significantly more damaged starch. At the same time, they were characterized by a higher content of wet gluten, water absorption, amylograph viscosity and better dough parameters. This was reflected in the bread volume, which was higher by 6.3-10.7%. The influence of the changes in composition and the content of free lipids upon the rheology of the dough after the 90 days flour storage has not been defined unambiguously and requires further research.

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The composition, rheological properties and breadmaking behaviour of stored flours

Bell¹,

Chamberlain²,

Collins³

et al. 1979

J Sci Food Agric

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Flours milled from English ('weak'), Canadian ('strong') and mixed English and Canadian wheats ('medium') had different rates of lipolysis (weak > medium > strong) during prolonged storage at ambient temperatures (average about 12°C). Lipolysis was more rapid in the medium flour at 25"C, but was very slow in 'control' flours kept at -20°C in an inert atmosphere. Loss of baking quality in stored flours was assessed using the Chorleywood Bread Process (CBP), a long fermentation process (LFP) and the Activated Dough Development process (ADD). The loaf volume changes varied with the flour type and test method, especially depending on whether or not fat was included in the recipes. In tests with fat, the CBP was the most sensitive to deteriorative changes (strong= medium > weak); with the medium and strong flours, loaf volumes were nearly constant for 24 months before decreasing rapidly. Deterioration became apparent more gradually when using LFP and ADD tests with fat. When fat was omitted, short-term improvement (weak > medium > strong) occurred with all three baking methods, but there was subsequent loss of volume. To account for these changes in baking behaviour, it is suggested that the tests differ in their sensitivity to flour type and variations in dough composition, especially to the level of bakery fat, the level of fatty acids (generally deleterious), and to protein changes which were also detectable by rheological tests on stored flour doughs (flour 'maturation' ; generally beneficial).

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Changes in total fatty acids and individual lipid classes on prolonged storage of wheat flour

Cited by 35 publications

References 17 publications

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Changes of chemical composition and dough rheology in two fractions of sieve‐classified Polish spring wheat flour

The composition, rheological properties and breadmaking behaviour of stored flours

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