The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipids

The importance of flour lipids in breadmaking is reviewed and described. Particular attention is drawn to a flour lipid fraction, perhaps lipoprotein, which appears to be an important factor in the mechanism of bread improvement. Some properties of flour lipids are given, including ultra‐violet spectrophotometric and countercurrent distribution data; the effects of different extracting solvents are considered. The influences of flour extraction rate, treatment and natural ageing are indicated in relation to defatted flours. The properties of bread made from defatted flour and of bread lipids are also discussed. The unusual behaviour of added shortening in bread prepared from defatted flour is examined.