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Relationships of Free Lipids with Quality Factors in Hard Winter Wheat Flours¹

¹Cooperative investigations, U. S. Department of Agriculture, Agricultural Research Service, and the Department of Grain Science and Industry, Kansas State University. Contribution No. 01-342-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. ²Research associate and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. ³Supervisory research chemist, USDA-ARS, Grain Marketing and Production Research Center, Hard Winter Wheat Quality Laboratory, Manhattan, KS 66502. ⁴Corresponding author. Phone: 785-776-2703. Fax: 785-537-5534. E-mail: okchung@gmprc.ksu.edu

Hard winter wheat (Triticum aestivum L.) flours (n = 72) were analyzed for free lipids (FL) and their relationships with quality parameters. The two main glycolipid (GL) classes showed contrary simple linear correlations (r) with quality parameters. Specifically, kernel hardness parameters, flour yields, and water absorptions had significant negative correlations with monogalactosyldiglycerides (MGDG) but positive correlations with digalactosyldiglycerides (DGDG). MGDG showed negative correlations with gluten content but positive correlations with gluten index. The percentages of DGDG in FL had significant positive correlations among cultivars (n = 12) with mixograph and bake mix times (r = 0.71, P < 0.01 and r = 0.67, P < 0.05, respectively), mixing tolerance (r = 0.67, P < 0.05), and bread crumb grain score (r = 0.71, P < 0.01). These results suggest that increasing DGDG in FL could contribute to enhancing wheat quality attributes including milling, dough mixing, and breadmaking quality characteristics. FL content and composition (ratio of MGDG or DGDG to GL) supplement flour protein content to develop prediction equations of mixograph mix time (R² = 0.89), bake mix time (R² = 0.76), and loaf volume (R² = 0.72).