摘要：in this study, Bezostaya wheat flour and optimum mixed doughs prepared form this flour with oxidizing agents (ascorbic acid and potassium bromate at 50 ppm level) were used. Free and bound lipids were extracted with petroleum ether and water saturated n-buthanol, respectively. Effect of lipid extraction and additives on flour proteins were studied by gel filtration technique. Three peaks were obtained when proteins from defatted and undefatted samples were extracted with AU (0.1 M acetic acid, 3 M urea) solvent and separated using gel filtration chromatography on Sephacryl S-300. Oxidizing agents did not cause a change in the retention times of the proteins in the column, but caused some changes in their relative quantities. Lipid extraction caused decreases in the protein extractability and the molecular size of aggregates in all samples.
