Lipids affect the quality of wheat flour for breadmaking. One possible mechanism is stabilization of the gas cells which are formed during dough mixing and expanded during fermentation. leading to a greater loaf volume and evenness of texture. We therefore compared the lipidomic profiles of flour and dough liquor fractions (which contain surface-active components present at the gas bu... https://www.diegojavierfares.com/flash-offer-A-D-EJ-123-Newton-Compact-Balance-Scale-120-x-0-001-g-hot-grab/