Identification and quantification of carotenoid and flavonoid pigments in Australian wheat
2007
Ward, Samantha Jane
The objective of this research was to identify and design accurate and objective measures for the assessment of pigment type and concentrations in Australian Standard White wheats. This would facilitate the characterisation of individual flavonoid, phenolic and carotenoid compounds all of which can influence wheat flour colouration and therefore colour of products made from the flour. Flour colouration is influenced by the amount and type of pigments and phenolic compounds within the flour. Other factors that influence flour colour include; the protein content, the milling process, storage conditions and time, bleaching treatments, seasonal growth conditions, moisture content and foreign material. Flour colouration influences end product use. Flour high in flavonoid content may not be suitable for white bread making but would be ideal for alkaline noodle production where yellow colouration influence the perception of the noodle quality.
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Este registro bibliográfico ha sido proporcionado por Victoria University