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problem 1: Give a detail account of categorization and composition of the wheat lipids.

problem 2: Describe the contribution and responsibility of wheat lipids in rheological properties of dough.

problem 3: Why all organic solvents are not suggested for the extraction of wheat lipids?

problem 4: Describe the functionality of defatted flour.

problem 5: Polar lipids play a positive role, while non-polar fractions depress bread quality. Describe how?

problem 6: Describe the effects of lipids on cookies, biscuits and cake quality.

problem 7: How wheat flour starch granules get damaged? How damaged starch distinct from the native starch?

problem 8: Describe the functions of damaged starch in the bread making.

problem 9: How does damaged starch influence the quality of soft wheat products?

problem 10: In what manner damaged starch is associated to the staling of bread.

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