Variation of wheat lipoxygenase activity and its effect on flour paste color in Japanese cultivars.

摘要

Noodle color is an essential character in assessing noodle quality. We studied the effect of wheat lipoxygenase activity on flour and noodle color using Japanese cultivars. The relation was found between lipoxygenase activity and bleaching yellow color of flour during 24h incubation after the addition of water. Bleaching yellow color was also related to the initial yellow color (b* value). These imply that bleaching yellow color depends on not only lipoxygenase activity but also lutein content as theyellow color is due to the presence of lutein. We also found that variation of lipoxygenase activity in Japanese wheat cultivars was large.