Publisher's Synopsis
Excerpt from A Study of the Carotinoid Pigments of Wheat and Flour With Special Reference to Wheat Varieties
The preference of the public for ?our Of light colour was early recognized by plant breeders as numerous reports in the milling and baking test of wheat varieties included a system of scoring whereby those wheats which baked into loaves with light coloured crumbs were given higher ratings in this respect than those which produced crumbs more yellow or dark. Varieties differ in the quantity of yellow pigments contained in their kernels and the ?our milled from them. Those which are abnormally yellow are usually viewed with suspicion by the milling trade, even though many mills are equipped to bleach ?our. Then, again, the bleaching of ?our is not looked upon very favourably by some countries or districts of certain countries. The milling trade is a keen competitive business and it would appear that it prefers wheats which are naturally low in yellow pigments.
Cereal chemists are aware of the recent evidence of Moore (1930) and Capper (1930) and others supporting the view that carotin, the chief yellow pigment of wheat ?our, may be the provitamine Of Vitamine A. It is now believed that carotin when taken into the animal body is changed in some manner to give Vitamine A activity. If it should happen that the bleaching of ?our is not desirable from the standpoint of destroying Vitamine A, it would seem that wheats which are naturally low in carotinoid pigments would mill into flours with a fair amount of the provitamine and produce loaves of fairly light crumb colour. However, wheat is not considered a plentiful source of Vitamine A and any arguments against the bleaching of ?our from this angle would not be strongly supported.
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