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January 1, 1966Journal of the Science of Food and Agriculture

Studies on the lipids of flour. III Lipid binding in breadmaking

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Authors

NDN. W. R. DanielsTechnology Centre PragueJRJ. Wendy RichmondPEP. W. Russell EggittExperimental Station

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Daniels et al. (1966) studied this question.

synapsesocial.com/papers/6a70689fc92390ac2d07c41fhttps://doi.org/10.1002/jsfa.2740170106
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Separation and composition of ‘polar’ wheat‐flour lipids1965 · 7 citations
  2. 2The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality1964 · 38 citations
  3. 3The free fatty acid content of some wheat flours1963 · 21 citations
  4. 4Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours1963 · 24 citations
  5. 5The initial stages of autoxidation1962 · 90 citations