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8588701 
Journal Article 
Commercial pasta manufacture: Changes in lipid binding during processing of durum wheat semolina 
Barnes, PJ; Day, KW; Schofield, JD 
1981 
1 
Zeitschrift für Lebensmittel-Untersuchung und -Forschung
ISSN: 0044-3026 
Springer-Verlag 
NEW YORK 
172 
5 
373-376 
English 
WOS:A1981LU44000006 
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. © 1981 J. F. Bergmann Verlag.