SUMMARYFree lipids were extracted with petroleum‐ether, and total lipids with a chloroform‐methanol mixture from flour, dry milk solids, yeast, dough, fermented dough, bread crumb, and bread crust. Dough formulations used in bread‐making included—in addition to a basic formula of flour, water, yeast, and sodium chloride—either sugar, commercial vegetable shortening, and dry milk solids, or their combinations. The extracted lipids were fractionated by thin‐layer chromatography (TLC). Petroleum‐ether‐soluble flour lipids were reduced to one‐third during dough mixing or fermentation; subsequent baking lowered the residual free lipids to half. Petroleum‐ether‐soluble free lipids were affected little by dough composition. Only small amounts of hydrogenated vegetable shortening were bound during dough‐mixing, but about 1/3–1/2 of the added shortening lipids became bound during baking. Processing flour into bread had no effect on the amounts of total lipids extractable by the chloroform‐methanol mixture. Fractionation of extracted lipids by TLC showed that much more polar wheat flour lipids than nonpolar components wer
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