Studies on the Fat-binding Properties of Wheat Flour

Abstract

To study the effects of properties of wheat flour on its functionality, fat-binding capacityand baking quality were investigated using the flour of Canadian western No.1 (1CW) wheat.Gluten from 1CW wheat bound more triglycerides in hydrogenated rapeseed oil, hydrogenated fish oil (mp 43°C) and palm oil than in other oils. The bound lipid contained more C_18:0 and C_18:0 fatty acids than the original lipid. Bread baked using hydrogenated rapeseedoil, hydrogenated fish oil (mp 43°C) and palm oil possessed higher loaf volume. Loafvolume increase of each bread lineally correlated to fat-binding capacity of 1 CW-gluten, butnegatively correlated to the linolenic acid content of each lipid.