小麦粉の色の測定に關する研究 (第2報) : 平盤法及び懸濁法について (その2)

概要

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The summary of results obtained is as follows : 1) The buffer solution (pH 1.0) and 0.5% ascorbic acid solution perfectly inhibited the browning at reflectancy measurement in the suspension method.2) The rank correlation coefficient of the disk method to PEKAR's method is greater than that of the suspension method.3) The results of C.I.E. method agree with the judgement by the naked eyes, and the dominant wave length is 576〜581 mμ.4) The method expressing the flour color by the reflectancy in single wave length (540 mμ) is effective and practical, and may replace the complicated C.I.E. method.
社団法人日本生物工学会の論文
1956-01-15