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AACC International Approved Methods - AACC Method 14-50.01. Determination of Pigments

AACC International Approved Methods

Color and Pigments

AACCI Method 14-50.01
Determination of Pigments

VIEW METHOD

Objective
Yellow pigment content is important in semolina because consumers prefer pasta (uncooked) with a high yellow color. In flour, however, yellow pigment imparts "creaminess," which is undesirable. This method compares the relative levels of natural, yellow pigments in wheat flour, semolina, and pasta products.