Cereal Chem 69:546-551   |  VIEW ARTICLE

Measurement of Flour Color in Color Space Parameters.

J. R. Oliver, A. B. Blakeney, and H. M. Allen. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

To adequately describe flour color, brightness and yellowness of flours from 33 crossbred lines of white- grained spring wheat were evaluated. Three tristimulus instruments were compared and, although the range of values differed slightly, they ranked samples in the same order according to either L* (brightness) or b* (yellowness). L* is positively correlated with the Kent-Jones grade value and is negatively correlated with ash content. b* is positively correlated with the AACC method for extractable yellow pigment. Reflectance measurements could be made on either dry flours or slurries. A flour color index (L* - b*) determined on dry flour successfully ranked samples in the same order as did visual assessment. This index was more successful than L*, b*, Kent-Jones grade value, or yellow pigment value in ranking flours in the same order as the visual assessment.