{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T00:54:15Z","timestamp":1759971255828,"version":"build-2065373602"},"reference-count":29,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2012,7,21]],"date-time":"2012-07-21T00:00:00Z","timestamp":1342828800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Americ Oil Chem Soc"],"published-print":{"date-parts":[[2012,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Fatty acids in each neutral lipid (NL) class from non\u2010starch (NSL) and starch lipids (SL) were quantified in maize and rye flours, and sourdough\u2014to ascertain the effect of mixing, and between sourdough and <jats:italic>broa<\/jats:italic> (a traditional Portuguese sourdough bread)\u2014to assess the effect of fermentation. Maize and rye flour lipid extracts showed distinct fatty acid profiles. Maize flour exhibited a higher amount of most fatty acid species and of total NL\u2014where triacylglycerols (TAG) and free fatty acids (FA) represented the dominant NL. The fatty acid profiles varied throughout breadmaking (i.e. from the mixture of flours with water, through fermentation until baking): in NSL, the highest concentrations were found in the flour mixture (i.e. 59 % of maize and 41 % of rye flour) or sourdough, whereas in SL they were found in <jats:italic>broa<\/jats:italic>; additionally, SL levels increased, and NSL levels decreased during dough preparation and baking. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the major fatty acids in all food items. Cumulative percentages of C16:0, C18:1 and C18:2 in NSL and SL were over 81 and 75 %, respectively, in the flour mixture, 86 and 66 % in sourdough, and 83 and 82 % in <jats:italic>broa<\/jats:italic>. In particular, C18:2 accounted for 52 % of the total fatty acids. The content of sterol esters remained essentially constant throughout fermentation and baking; those of TAG decreased from flours to fermentation, while diacylglycerol and monoacylglycerol increased; the NL fractions were essentially unaffected by baking, yet their FA contents increased.<\/jats:p>","DOI":"10.1007\/s11746-012-2110-2","type":"journal-article","created":{"date-parts":[[2012,10,22]],"date-time":"2012-10-22T04:58:28Z","timestamp":1350881908000},"page":"2025-2045","source":"Crossref","is-referenced-by-count":11,"title":["Fatty Acid Composition of Non\u2010Starch and Starch Neutral Lipid Extracts of Portuguese Sourdough Bread"],"prefix":"10.1002","volume":"89","author":[{"given":"Jo\u00e3o M.","family":"Rocha","sequence":"first","affiliation":[{"name":"CBQF\/Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa Rua Dr. Ant\u00f3nio Bernardino de Almeida Porto 4200\u2010072 Portugal"},{"name":"Department of Food and Environmental Sciences University of Helsinki P. O. Box 27 Latokartanonkaari 11 Helsinki 00014 Finland"},{"name":"Instituto Superior de Agronomia Universidade T\u00e9cnica de Lisboa Tapada da Ajuda Lisboa 1349\u2010017 Portugal"},{"name":"Departamento de Fitotecnia, P\u00f3lo de Mitra, Escola de Ci\u00eancias e Tecnologia Universidade de \u00c9vora Apartado 94 \u00c9vora 7002\u2010554 Portugal"}]},{"given":"Paavo J.","family":"Kalo","sequence":"additional","affiliation":[{"name":"Department of Food and Environmental Sciences University of Helsinki P. O. Box 27 Latokartanonkaari 11 Helsinki 00014 Finland"}]},{"given":"F. Xavier","family":"Malcata","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering University of Porto Rua Dr. Roberto Frias Porto 4200\u2010465 Portugal"},{"name":"CEBAL\u2010Centro de Biotecnologia Agr\u00edcola e Agro\u2010alimentar do Baixo Alentejo e Litoral Rua Pedro Soares, Apartado 6158 Beja 7801\u2010908 Portugal"},{"name":"CICECO\u2010Centre for Research in Ceramics and Composite Materials University of Aveiro Aveiro 3810\u2010193 Portugal"}]}],"member":"311","published-online":{"date-parts":[[2012,7,21]]},"reference":[{"key":"e_1_2_7_2_1","first-page":"598","article-title":"Wheat flour lipids in breadmaking","volume":"55","author":"Chung OK","year":"1978","journal-title":"Cereal Chem"},{"key":"e_1_2_7_3_1","first-page":"38","article-title":"Recent research on wheat lipids","volume":"55","author":"Chung OK","year":"1981","journal-title":"Baker's Dig"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0733-5210(88)80044-4"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399209527571"},{"key":"e_1_2_7_6_1","first-page":"11","article-title":"Total and starch lipids of some wheat cultivars grown in Hungary","volume":"21","author":"Fenyvesi\u2010Simon K","year":"1992","journal-title":"Acta Aliment"},{"key":"e_1_2_7_7_1","first-page":"220","article-title":"Functional properties of surfactants in breadmaking. 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