Ripe wheat grain varies for light buff or yellow to red brown. Grain color provides another basis for classifying wheats.
Red pigmentation is controlled by three genetic loci, with the result that depth of color can vary between varieties classified as red.
Red white contains a slightly bitter tasting pigment. White wheat does not contain the pigment.
The pigment in red whet give the color darker in red wheat than white wheat.
Some white wheat, particularly those with high protein contents may appear light to mid brown, but this should not be confused with the reddish pigmentation of red wheat.
The yellow pigments are primarily carotenoids, hydroxylated xanthophylls (lutein), mono- and di- esters of Lutein, and flavones.
Carotenoids are members of a class of hydrocarbons and their oxygenated derivatives consist of eight isoprenoid units.
Lutein is a xanthophylls pigment which is abundant in wheat and present also as its esters.
Pigment of wheat
