You want to determine total fat in bread. Which method would you use?

Title of page

Hopefully the biscuits example helped you to learn a lot about methods for total fat extraction. Now you are almost finished with the part about ‘total fat’. Complete the table below for an overview of the different methods. When you are finished, there will be

some final questions on other products than biscuits.

No, Folch is not the first choice when you are only interested in total fat. Remember that bread is a baked product, thus high in occluded fats. Bread is also high in structural fats. Therefore associations between fats and other components (like protein and polysaccharides) have to be disrupted prior to extraction. Therefore acid hydrolysis is necessary.

You are wrong: Remember that bread is a backed product, thus high in occluded fats. Bread is also high in structural fats. Therefore associations between fats and other components (like protein and polysaccharides) have to be disrupted prior to extraction. Therefore acid hydrolysis is necessary. Alkaline hydrolysis is not optimal because this approach is too gentle for this kind of product.

You are right!

01
02
03
04

Folch extraction

Soxhlet extraction

Acid hydrolysis (Schmid/Weibull)

Alkaline hydrolysis (Röse-Gottlieb)