Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation

The maturation of wheat flour is a transformative process that elevates its processing and culinary attributes to their peak performance levels. Despite extensive research on starch and gluten protein modifications, the impact of lipid changes has been largely unexplored. This study addresses this gap by examining the maturation of freshly milled wheat flour at 15 °C, 25 °C, and 40 °C over 60 days, focusing on enzymatic activities-lipase, lipoxidase, and catalase-and lipid metabolites, including free fatty acids, conjugated trienes,