2.1.2. Fatty matter
Fatty matters were chosen for their different compositions in
fatty acids and therefore for their different oxidability. The final
composition in fatty matter of the dough appears in Fig. 1, polyunsaturated
fatty acids and phospholipids being the most sensitive
towards oxidation. It is worth noting that FEPO fatty matter also
comes from egg yolk whereas WEWO fatty matter come exclusively
from flour (namely, 0.02% saturated and monounsaturated
fatty acids, 0.06% polyunsaturated fatty acids and phospholipids).