Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids

•Reconstitution baking test is suitable to determine functional effects of lipids.•Defatted flour has to be prepared with 2-propanol at 20°C.•Defatting with WSB (20°C) or 2-propanol (75°C) yields poor functional properties.•Lipids isolated with water-saturated 1-butanol are most suitable for reconst...

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Veröffentlicht in:	Food chemistry 2016-06, Vol.200, p.175-182
Hauptverfasser:	Schaffarczyk, Monika, Østdal, Henrik, Matheis, Olivia, Jekle, Mario, Koehler, Peter
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread - analysis Confocal laser scanning microscopy Flour - analysis Lipase Lipase - chemistry Lipids - chemistry Microscale extension tests Microscopy, Confocal - methods MixoLab tests Osborne-fractionation Reconstitution experiments Triticum - chemistry Wheat lipids
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