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A study of wheat protein solubilities in dilute acetic acid is presented. Up to 4% more protein can be extracted from defatted flours than from the non‐defatted flour. High‐speed homogenisation can render up to 88% of flour protein and up to 97% of dough protein soluble. One criterion for optimum fatty acid or lipid protein interaction (causing protein insolubility) is that the fatty acids or lipids should contain C7‐C9 hydrocarbon chain lengths.
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Patey et al. (1980) studied this question.
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