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 quality of wheat flour and its suitability for different bakery products. In order to develop specific flours for different end-uses, polar and non-polar 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% (db) while total free polar lipid (TFPL) content varied from 0.11 to 0.34% (db) in different flour streams indicating the preponderance of TFNPL. Triglycerides were the predominant fraction present in TFNPL while glycolipids predominated in the TFPL fraction. The amounts of these fractions were greater in the IV break stream. In the case of saturated fatty acids, palmitic acid was predominant in TFNPL fractions, whereas, stearic acid was predominant in TFPL. The levels of oleic acid were higher in TFNPL (16.9 to 33.6%). Linoleic acid was the predominant unsaturated fatty acid in both TFNPL and TFPL fractions.