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Improve Flour Quality with Color Measurement

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Color and texture are extremely important to consumer, flour mills go through great length to ensure that the color of their flour meets the expectation of their clients. These checks are primarily based on consumer’s demand. During milling, the endosperm is separated from the bran and the ash content provides an indication of this process. A higher ash content indicates higher bran content and is an indication of the flour grade. From a wheat variety, the color of flour can be a reliable indication of the quality of the flour and these checks are necessary for millers to look into the quality of the flour.

Color measurement by spectrophotometer and chroma meters are widely used in the milling industry to help millers maintain the quality of their flours. Color space like CIE L*a*b* are common color checks.

Below is an extract from Canadian Grain Commission on how to measure the color of flour and semolina water slurry.

CIELAB Tristimulus Colour Measurement of Flour

A Minolta Model CM-5 standalone top-port spectrophotometer (d/8 geometry and illuminated area of 30 mm diameter) is used to determine the colour of a wheat flour sample. A Petri dish (45 mm diameter) is loosely filled with a subsample of flour. The dish is tapped gently until the flour is leveled and no gaps are apparent through the base of the dish. The depth of flour is at least 10 mm. Results are reported as the mean of duplicate determinations of L*, a*, and b* parameters of the CIELAB colour model, which represent lightness, redness, and yellowness values, respectively. Results are for a 10° standard observer and D65 illuminant.

  • L*: 100 white, 0 black
  • a*: +60 red, -60 green
  • b*: +60 yellow, -60 blue

CIELAB Tristimulus Colour Measurement of Semolina-Water Slurry

A stand alone top-port spectrophotometer is used to determine the colour of durum wheat semolina-water slurry. The samples are made into slurries by mixing 10 g of semolina at 14% moisture basis with 12.5 ml of distilled water. After mixing with an overhead stirrer equipped with a paddle stirring shaft (2 min, 100 rpm), the slurry is poured into a Petri dish (45 mm diameter) and set aside for 5 min before analysis. The colour of the semolina-water slurry is determined using a Minolta Spectrophotometer Model CM-5 equipped with d/8 geometry and illuminated area of 30 mm diameter. Results are reported as the mean of duplicate determinations of L*, a*, and b* parameters of the CIELAB colour model, which represent lightness, redness, and yellowness values, respectively. Results are for a 10° standard observer and D65 illuminant.

  • L*: 100 white, 0 black
  • a*: +60 red, -60 green
  • b*: +60 yellow, -60 blue

For more information about color measurement of flour, write or contact us at 6563 5533 to speak with one of our color specialist.

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