White flour contains microscopic specks of bran, the quantity of which must be controlled to maintain consistent flour quality. The two measurements most commonly made to characterise this aspect of flour quality are grade colour and ash value, based respectively on measurement of the total reflectance of a slurry made by mixing the flour with water, and of the mass of ash residue produced by incinerating the flour. These methods respond to bran by exploiting its darker colour and higher mineral concentration than other wheat tissues. However, they are also influenced by the colour and mineral content of these other tissues, which are variable among wheats, and prevent an absolute and universal measurement of bran content from being derived.
KeywordsGrade Colour White Flour Wheat Tissue Cereal Food World Bran Particle
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