Single run HPLC separation coupled to evaporative light scattering detection unravels wheat flour endogenous lipid redistribution during bread dough making

摘要: Abstract Wheat flour lipids present a complex mixture of components with varying polarities and have been classified as either starch or non-starch lipids, the latter being further subdivided in free bound depending on extraction method solvents used. A novel separation detection for wheat dough that separates both non-polar polar lipid classes single run HPLC analysis using monolithic silica column quaternary gradient detects them evaporative light scattering is presented. The was applied to study in-depth changes distribution during bread development, thereby monitoring fate different classes. Full development not necessary decrease extractability increase their levels extract. data first time also showed which specific were redistributed transferred from gluten, confirmed by analyzing fractions. In addition, all interacted similar way gluten proteins. Major occurred 30 s mixing after slight observed triacylglycerols, fatty acids, lysophosphatidylcholine, N-acylphosphatidylethanolamine.