Yellow pigment content of some Australian flours

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Abstract
Yellow pigments are apparent in some foods prepared from wheaten flour or semolina, and may affect the visual appeal of the product. A survey of the yellow pigment content of flours milled from eighteen common varieties of Australian wheat has been completed. Those of the variety Mendos gave the lowest mean figure of 1.45 parts per million whereas the figure for Festival, 4.33, was the highest. Yellow pigment content was not related to protein level or milling yield within the range of material examined.

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