Cereal Chem 47:1 - 4.  |  VIEW ARTICLE
Studies on Pigment Destruction During Spaghetti Processing.

R. R. Matsuo, J. W. Bradley, and G. N. Irvine. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

The extent of pigment destruction during spaghetti processing under various conditions, i.e., with different substrates for lipoxidase, by mixing under an atmosphere of oxygen or with added lipoxidase, was studied. The greatest pigment loss occurred in doughs containing linoleic acid and mixed under oxygen. While inactivation of lipoxidase by steam-treatment of the semolina resulted in little or no pigment loss, increasing the enzyme activity by addition of purified wheat lipoxidase had no effect. Studies of pigment loss during various stages of processing showed that most of the pigment was lost during the drying cycle.