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Summary. A low temperature technique is described for the reconstitution of fat extracted wheat flour which allows the return of lipid material with the minimum alteration of flour properties. A study of the effect of moisture level on lipid binding in reconstituted flour is compared with a similar study of the original flour. Flours with augmented lipid contents were produced and confirmation that the method avoided the introduction of mechanical work obtained.
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Davies et al. (1970) studied this question.
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