It is known that red and white whea

It is known that red and white wheat differ in their phenolic acid profiles, however results in the literature are contradictory (Kequan et al., 2005; Liu et al., 2010). The phenolic acid content and profile of wheats are dictated by a number of factors, including genetics, environment and stressors (Bravo, 1998; Mpofu et al., 2006), and that it is not unexpected that differences would appear between colour, as well as between hard and soft flour types. Furthermore, as commercial flours were utilized for this study, a diversity of wheat varieties is included within the flours contributing to the varying phenolic acids profiles. When the phenolic acids were averaged across colour, the differences between the fine and coarse particle size flours were not significantly different. This suggests that wheat colour may have a greater impact on the phenolic acid content of wheat and their products when compared to particle size.