Effects of Solvent Exactions and Reconstitute Free Lipids on the Quality of Wheat Flour
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, three solvents (chloroform, petroleum ether and n-hexane) were used to exact the free lipids from the wheat flour. The quality differences between original and reconstituted flours were investigated. The results showed that, among the three solvents, the oil extraction yield by chloroform was the highest (0.94%, 1.18% respectively), followed by n-hexane (0.71%) and petroleum ether (0.77%). Compared with the control flour, the gluten index and farinograph properties of the reconstituted flour which free lipids were extracted by chloroform with soxhlet extraction changed significantly (development time and stability time increased from 5.65 min and 9 min to13 min and 18.8 min, respectively). The flour extracted by petroleum ether with soxhlet extraction was reconstituted with the extracted lipids. This reconstitution process had little effects on the wheat flour properties such as gluten index, development time, stability time and viscosity properties (except the Setback). Compared with the noodles which were prepared by control flour, noodles prepared by the reconstituted flour had similar cohesiveness and springiness. Therefore, using petroleum ether with soxhlet extraction to exact free lipids of wheat flour was an ideal method which would not destroy the properties of wheat flour.
