Relationship between flour color index of darkness and free tryptophan content of domestically produced wheat flour
2005
Horita, H.(National Food Research Inst., Tsukuba, Ibaraki (Japan)) | Honda, I.
1. Dark-colored and control samples of 4 varieties of domestically produced wheat flour were measured and compared using L* value as an index flour color darkness and its free amino acids content. 2. The free tryptophan content and the L* value measurements of a flour sample made by two methods of estimating darkness of flour color decreased simultaneously, but there was no relationship between the content of other free amino acids and the L* value of flour. 3. Correlation between free tryptophan content in domestically produced wheat and L* value as the index of flour color darkness was observed, with the range of coefficient of positive correlation being between 0.73-0.93. Therefore, the above results suggest that of free amino acids, only tryptophan is related to color in domestically produced wheat flour.
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