PHYSICAL STRUCTURE AND PHASE PROPERTIES OF AQUEOUS SYSTEMS OF LIPIDS FROM RYE AND TRITICALE IN RELATION TO WHEAT LIPIDS

In connection with studies of technical functionality of lipids in cereals, the aqueous systems of lipids from rye and tri-ticale flour are described and compared to different wheat culti-vars. Rye lipids give a lamellar liquid-crystalline phase with very small ordered regions, and this phase is continuously changed into an L2-phase with increasing water content. Triticale lipids exhibit phase equilibria in between lipids of wheat and of rye. Evidence is given for a significant role of the lamellar liquid--crystalline phase with regard to technical functionality when the cereal flour is worked in water to give a dough.