Cereal Chem 55:548 - 558.  |  VIEW ARTICLE
Wheat Lipid Composition.

W. R. Morrison. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

The structure, composition and distribution of the principal lipid classes in wheat are described, and data are given for tocols, tocotrienols, triterpene alcohols, sterols, fatty acids, simple glycerides, galactosyldiglycerides and phosphoglycerides in whole wheat, bran, germ, and flour. Lipids exist in flour as amylose-complexed monoacyl lipids in starch granules (starch lipids) and as triglycerides, diacylglycerides and free fatty acids outside the starch granules (nonstarch lipids). Starch lipids are effectively inert and nonstarch lipids participate in physical, chemical and biochemical processes in flour and dough.