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 flour 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 flour 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 flour. Then, again, the bleaching of flour 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 flour, 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 flour 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 flour from this angle would not be strongly supported. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
