Some effects of semolina lipoxidase activity on macaroni quality

descriptionPublicationkeyboard_double_arrow_right Article 01 Nov 1955 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 32, pages 558-561 (issn: 0003-021X, eissn: 1558-9331,

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Authors: G. N. Irvine;

doi: 10.1007/bf02637539

Some effects of semolina lipoxidase activity on macaroni quality

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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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