العوامل المؤثرة على لون الدقيق :-
The lightness or color of the flour is influenced by three factors:
2-The natural pigment content that colors flour/semolina yellow.
Specks can be visible all the way through to the end product, as dark spots in pasta, for example. For consumers, these dark spots create a feeling of “low quality goods.” Therefore, for certain applications the following rule applies: The “whiter” the flour and the fewer specks it has, the higher its quality.