Wheat flour synthesis

Essentially similar synthesis of the ceramide part 34 of wheat flour glycosyl ceramides from 3,4,6-tri-O-benzyl-D-galactose 29 has since been published by Ogawa s group14 (Scheme 4). 

Lipoxygenase catalysed processes. Enzymatic bleaching of wheat flour by lipoxygenases is a widely practised operation in Europe and North America. The process is due to co-oxidation of carotenoids during oxygenation of polyunsaturated fatty acids such as linoleic acid to hydro-peroxy-octadecadienoic acid (Hildebrand and Hymowitz, 1982 Nicolas et al., 1982). The hydro-peroxy-octadecadienoic acids (HCDs) are key intermediary compounds for the synthesis of other important... 

Lecithin One of the main phospholipids found in nature with important implications in metabolism and cell membranes. Lecithin is considered an important nutraceutical compound because it lowers blood cholesterol and is key to the synthesis of choline. Chemically, lecithin is the emulsifier phosphatidyl choline, and commercial lecithin consists of a mixture of different phospholipids such as phosphatidyl ethanol amine, phosphatidyl inositol, and phosphatidyl serine. Most commercial lecithin is obtained during the refining process of soybean oil. The egg yolk is also a rich source of lecithin. Lecithin is widely used in the baking, cookie, and wheat flour tortilla industries to improve dough machinability, improve texture, and retard staling. It is generally used from 0.1%-1%. 

Cottonseed flour Dried egg yolk Egg powder Soybean (Glycine soja) protein Wheat (Triticum vulgare) germ protein source, hard candy Cottonseed flour protein source, pharmaceuticals Soybean (Glycine soja) protein protein source, tablets Wheat (Triticum vulgare) germ protein synthesis inhibitor 4-Fluoro-DL-phenylalanine protein, cosmetics... 

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