Zusammenfassung
Die Gesamtmengen der freien (mit Hexan extrahierbaren) und gebundenen (heiß mit wassergesättigtem Butanol, über nicht mit Hexan extrahierbaren) Acyllipide in Durum-Weizengrieß, in Teigwaren und in den Zwischenstufen sind bestimmt worden. Der Grieß enthielt etwa gleiche Mengen freier und gebundener Lipide, über während der Verarbeitung, insbesondere bei den Trockenvorgängen, wurden etwa 90% der Lipide gebunden. Die Triglycerid-Fraktion zeigte während der Verarbeitung eine ähnliche Bindung, und ein großer Anteil der beobachteten Bindung ist wahrscheinlich auf diese Fraktion zurückzuführen.
Summary
The quantities of total free (hexane-extractable) and bound (extracted by hot water-saturated butanol but not hexane) acyl lipids have been determined in durum wheat semolina and pasta and at intermediate stages during pasta manufacture. Semolina contained approximately equal amounts of free and bound lipids, but about 90% of the free lipid became bound during processing, especially during the drying stages. The triacylglyceride fraction exhibited a similar binding during the process and this fraction probably accounts for much of the binding observed.
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Barnes, P.J., Day, K.W. & Schofield, J.D. Commercial pasta manufacture: Changes in lipid binding during processing of durum wheat semolina. Z Lebensm Unters Forch 172, 373–376 (1981). https://doi.org/10.1007/BF01127667
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DOI: https://doi.org/10.1007/BF01127667