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Cereal Chem 42:236 - 246.  |  VIEW ARTICLE

The Fatty Acids of Wheat and Its Milled Products.

M. P. Burkwall, Jr., and R. L. Glass. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

The fatty acids of the free and the bound lipids of whole wheat and its Buhler-milled fractions were analyzed by gas-liquid chromatography. The total fatty acid content of the free lipids was approximately twice that of the bound lipids and ranged from 77 to 92% in the former and from 41 to 53% in the latter. In all fractions analyzed, linoleic acid predominated, followed by palmitic, oleic, linolenic, and stearic acid in decreasing order. Straight-grade flour contained considerably more linoleic and palmitic acids and less oleic and linolenic acids than did the bran and the shorts. Calculated iodine values were virtually identical for the lipids of all three fractions.

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