Abstract
To investigate effects of flour lipids on the physical properties of flour gels, defatted flour samples were reconstituted with one of the three kinds of flour lipids; i.e., free lipids, nonpolar lipids and polar lipids.
The maximum viscosity and gelatinization temperature of the flours reconstituted with the nonpolar lipids increased with increasing amount of the nonpolar lipids.
Among all the flour samples, the defatted flour gave the hardest and least adhesive gels. The polar lipids had a greater effect on softening the flour gels and increasing their adhesiveness than the nonpolar lipids.
A highly negative correlation was found between the adhesiveness of the flour gels and the baking shrinkage of the cakes (r= -0.884, p <0.01).
