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Cereal Chem 56:584 - 585.  |  VIEW ARTICLE
Note on the Effect of Bran Lipids on Cookie Quality.

W. T. Yamazaki, J. R. Donelson, and R. L. Clements. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Lipids extracted with hexane from the bran of soft red winter or eastern soft white winter wheats increased the cookie-spread potential of test cookies to the same degree as did lipids extracted from flour. In baking tests, addition of bran lipids to the flour as a hexane solution, followed by solvent evaporation, was more effective than adding them as solids to the shortening phase. Because it yields a greater amount of lipids and is less costly than flour, bran is an attractive source of lipids for improving cookie quality.

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