Table 1.

Total lipid composition in White Flour, DL and Foam on three different years (2011,2012 and 2013) represented as nmol/g flour. The mean is the average of at least three biological replicates. Each lipid class represents the sum of all molecular species detected by mass spectrometry for each class.

Lipid class	White Flour 2011 (nmol/g flour)		White Flour 2012 (nmol/g flour)		White Flour 2013 (nmol/g flour)		DL 2011 (nmol/g flour)		DL 2012 (nmol/g flour)		DL 2013 (nmol/g flour)		Foam 2011 (nmol/g flour)		Foam 2012 (nmol/g flour)		Foam 2013 (nmol/g flour)
	MEAN	SE	MEAN	SE	MEAN	SE	MEAN	SE	MEAN	SE	MEAN	SE	MEAN	SE	MEAN	SE	MEAN	SE
TAG	698.4	22.9	2532.9	99.6	7967.4	207.5	75.8	4.8	77.4	4.1	103.8	1.1	120.5	10.1	117.0	8.4	432.5	50.5
FFA	2502.6	295.7	1897.8	42.0	697.4	30.8	209.6	23.0	122.3	13.9	102.3	8.8	1189.0	295.8	373.2	8.7	468.9	65.7
DAG	130.3	7.7	553.3	19.6	609.0	23.9	16.7	3.1	34.4	5.4	33.0	6.1	39.2	10.4	45.9	11.6	291.0	9.3
DGDG	381.5	12.9	531.7	11.2	783.7	11.7	16.1	2.0	46.8	11.5	742.8	53.4	12.5	7.7	11.3	4.3	269.2	94.0
MGDG	126.6	4.0	206.7	2.9	316.1	4.9	7.9	1.1	29.8	7.7	363.7	8.9	7.5	3.7	9.5	2.6	134.7	53.8
LPC	1145.2	24.3	1612.4	41.0	1335.1	37.7	7.9	2.6	10.4	4.0	35.5	0.5	8.5	1.7	1.7	0.2	31.1	3.1
PC	51.0	3.0	205.7	7.8	524.7	29.3	3.0	0.3	32.6	10.6	228.0	63.6	6.3	2.6	24.6	11.7	366.2	228.1
PG	1.6	0.1	1.6	0.2	7.3	0.4	0.2	0.0	0.4	0.1	3.7	0.3	0.4	0.2	0.3	0.1	1.0	0.2
PE	2.7	0.2	9.6	0.7	29.8	1.7	0.2	0.0	1.3	0.7	18.5	2.5	0.1	0.0	0.4	0.2	1.5	0.7
PI	44.6	1.0	66.2	5.2	373.8	11.2	0.4	0.0	0.9	0.1	6.4	0.9	0.7	0.2	1.9	1.0	8.2	2.1
PS	12.7	1.1	9.3	0.6	20.7	0.8	0.1	0.0	0.1	0.0	0.7	0.1	0.6	0.3	0.4	0.1	0.3	0.0
PA	3.1	0.2	4.7	0.8	47.5	4.9	0.1	0.1	1.0	0.5	3.6	1.1	2.1	0.9	0.7	0.5	1.2	1.2
Total lipids	5100.2	304.6	7632.0	126.8	12712.5	296.6	337.9	25.4	357.3	43.9	1641.9	106.1	1387.5	310.2	586.9	45.4	2005.9	491.3