Lipidomic Profiling of Common Wheat Flours from 1891-2010.

Wheat lipids are a minor constituent of wheat, with an important influence on its processing properties. While breeding aimed to improve the protein composition of wheat flour, its influence on the lipid composition remains unknown. We therefore analyzed the lipidome of 60 different common wheat () flours representing cultivars registered and grown in Germany from 1891 to 2010.