Abstract
SummaryIt has been established that durum wheats contain lipoxidase and that the presence of this enzyme is responsible for the low correlation between the pigment content of semolina and the color of macaroni. By taking account of the lipoxidase factor and using a multiple regression equation, it is possible to predict macaroni pigment or percentage of purity of macaroni from measurement of semolina reflectance, semolina pigment, or wheat pigment.
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