The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

Table 3

Fatty acid composition (%) of crude fat extracted from the studied flours ().

Flour	⁢Saturated fatty acids			⁢Unsaturated fatty acids
	Palmitic acid (C16:0)	Stearic acid (C18:0)	Arachidic acid (C20:0)	Oleic acid (C18:1); Cis	Linoleic acid (C18:2) cis	Linolenic acid (C18:3) cis
Wheat, type 550	18.17 (±0.02)	1.04 (±0.02)	0.58 (±0.03)	15.50 (±0.03)	61.00 (±0.02)	3.71 (±0.03)
Wheat, type 650	23.59 (±0.03)	0.83 (±0.02)	0.45 (±0.02)	13.35 (±0.02)	58.62 (±0.02)	3.17 (±0.03)
Wheat, type 2000	18.13 (±0.02)	0.79 (±0.03)	0.57 (±0.03)	15.21 (±0.03)	61.36 (±0.02)	3.94 (±0.02)
Wheat, type 2000 eco	17.21 (±0.02)	0.92 (±0.02)	0.83 (±0.03)	17.61 (±0.02)	59.23 (±0.02)	4.21 (±0.02)
Spelt, type 1100	22.51 (±0.02)	0.87 (±0.02)	0.62 (±0.02)	17.42 (±0.03)	55.38 (±0.03)	3.20 (±0.02)
Spelt, type 2000	16.14 (±0.03)	1.01 (±0.02)	0.87 (±0.03)	20.10 (±0.02)	58.32 (±0.03)	3.56 (±0.03)
Spelt bran	16.12 (±0.03)	1.04 (±0.02)	0.68 (±0.02)	21.50 (±0.02)	57.15 (±0.02)	3.51 (±0.02)
Rye, type 720	15.99 (±0.03)	0.58 (±0.02)	1.35 (±0.03)	18.05 (±0.03)	56.09 (±0.02)	7.93 (±0.02)
Rye, type 1400	19.23 (±0.02)	0.36 (±0.03)	0.82 (±0.03)	16.48 (±0.03)	55.02 (±0.03)	8.10 (±0.03)
Rye, type 2000	19.41 (±0.03)	0.52 (±0.02)	1.00 (±0.02)	17.34 (±0.03)	54.58 (±0.03)	7.15 (±0.02)
Triticale, type 700	20.09 (±0.02)	0.60 (±0.03)	0.57 (±0.03)	12.51 (±0.03)	60.98 (±0.03)	5.26 (±0.03)
Triticale, type 2000	22.91 (±0.03)	0.61 (±0.03)	0.47 (±0.03)	14.74 (±0.02)	55.43 (±0.03)	5.85 (±0.02)