Domestic wheat flour is generally darker than imported flours, and wheat researchers would like to elucidate the cause of darkness in wheat. A high-throughput endosperm colorimetry system has been established to evaluate flour color without an effect of milling fraction. Using the system, we investigated whether the endosperm brightness (L^* value) was associated with the protein and iron contents. We found that as the endosperm L^* value rose, the protein and iron contents declined. However, among samples with similar protein contents, there was no correlation between endosperm L^* value and iron content. Therefore, we conclude that iron content is not a main cause of endosperm darkness. It is possible that the reported relationship between flour darkness and its iron content is caused by bran included in the flour and/or by a positive correlation of protein and iron content.
スキャナ式胚乳測色システムによる胚乳のくすみと鉄含量との関係性の検証
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