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Long-Chain Triacylglycerol Acyl Hydrolase (Lipase) Activity in Wheat Grain

  • T. Galliard
  • M. Lond
  • D. M. Gallagher

Abstract

In response to nutritional recommendations for increased amounts of dietary fibre, particularly of cereal origin, the consumption of wheat wholemeal and bran-enriched products has increased dramatically in many countries. However, wheat milling products containing bran and germ are unstable and deteriorate on storage, giving inferior baking performance and undesirable off-flavours.

Keywords

Free Fatty Acid Wheat Bran Fatty Acid Ester Lipolytic Activity Free Fatty Acid Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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Copyright information

© Plenum Press, New York 1987

Authors and Affiliations

  • T. Galliard
    • 1
  • M. Lond
    • 1
  • D. M. Gallagher
    • 1
  1. 1.Lord Rank Research CentreR.H.M. Research Ltd.High WycombeEngland, UK

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