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- W1996720901 abstract "The incipient rancidity of wholemeal flour, measured as the rate of oxygen uptake by aqueous suspensions, increased linearly with storage at 20 °C and was correlated closely (r = 0·96, P < 0·001) with increases in unesterified fatty acids. Fourteen out of 16 samples of finely-milled (< 0·5 mm) wholemeal from wheat of various origins showed similar rates of deterioration; one had a higher, and another a lower rate of deterioration. The rates of oxygen uptake by aqueous suspensions increased linearly with relative humidity (r.h.) during storage (from 5 to 81% r.h.) and were not due to microbial growth. Using finely-milled components of grain, the rate of deterioration of bran over 30 days at 20 °C was five-fold greater than that of a relatively pure germ fraction, but was only half the rate of a 5:1 (w/w) blend of bran and germ; increases in the rate of O2- uptake and fatty acid content were highly correlated (r = 0996, P < 0·001). Fine milling of bran, germ and blends increased the rate of deterioration and enhanced the observed synergistic effect between bran and germ on both 02 uptake and fatty acid increases. Lipid analyses of bran-germ blends supported the conclusion that, during storage, there is a relatively slow (over several weeks) release of fatty acids, catalysed by a lipolytic enzyme in the bran component of wholemeal, but that lipid oxidation occurs rapidly (within minutes) when excess water is added, facilitating lipoxygenase-catalysed peroxidation of polyunsaturated fatty acids." @default.
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- W1996720901 date "1986-04-01" @default.
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- W1996720901 title "Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour: Effects of bran and germ components" @default.
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- W1996720901 doi "https://doi.org/10.1016/s0733-5210(86)80020-0" @default.
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