Long-Chain Triacylglycerol Acyl Hydrolase (Lipase) Activity in Wheat Grain
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.
KeywordsFree Fatty Acid Wheat Bran Fatty Acid Ester Lipolytic Activity Free Fatty Acid Content
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