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Polar Lipids

Polar Lipids. Fats (q.v.), such as glycolipids (q.v.) and phospholipids (q.v.), that contain both hydrophilic (q.v.) polar groups and hydrophobic fatty acid chains (q.v.) and thus can interact with both fats and nonfats. Those present in wheat flour (q.v.) exert a major effect on the viscoelastic properties of dough (q.v.).