14-10.01 Pekar Color Test (Slick Test)
Flour color, like ash content, is an indication of milling efficiency. This method is a qualitative test for flour color. The color of flour is visually compared to that of a standard flour.
14-22.01 Color of Pasta—Reflectance Colorimeter Method
Visual observations do not give a precise or accurate specification of pasta color for many research and quality control purposes. When color must be expressed in terms of precise objective values, photoelectric reflectance colorimeters can be used. This method describes a procedure for expressing the color of pasta long goods with a reflectance colorimeter, in terms of relative brightness and yellowness, or a single-valued color score.
14-30.01 Agtron Color Test for Flour
This method determines flour color as contributed by sources other than carotenoid pigments. The brightness of a flour-water slurry is evaluated by reflectance. The method is applicable to flour of common and durum wheat.
14-50.01 Determination of Pigments
Yellow pigment content is important in semolina because consumers prefer pasta (uncooked) with a high yellow color. In flour, however, yellow pigment imparts "creaminess," which is undesirable. This method compares the relative levels of natural, yellow pigments in wheat flour, semolina, and pasta products.
14-60.01 Total Carotenoid Content of Cereal Grains and Flours
This method quantifies total carotenoid content (TCC) in cereal grains and flours as lutein equivalent, the main carotenoid in wheat and corn.
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