小麦粉の色の測定に関する研究 (第3報) : 組成と色の関係について

概要

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The summary of the results obtained is as follows : 1) The correlation coefficient between ash or bran content and flour color in the suspension method was larger than that of the disk method. 2) Except the samples rich in protein, the correlation coefficient between ash or bran content and flour color showed no difference in its values obtained by the suspension and the disk method.3) The correlation coefficient between ash and bran content was very large.4) The correlation between fat or pigment content and flour color was significant, but the coefficient was smaller than that between the color and the ash or bran content. 5) In the judgement of flour grade the suspenson method was superior to the disk method.
社団法人日本生物工学会の論文
1956-03-15