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作者	单位
张国丛，班进福，刘彦军	（石家庄市农林科学研究院 / 河北省小麦工程技术研究中心，河北石家庄 050041）

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中文摘要:

为了给小麦品质育种及加工提供参考，系统研究了河北省推广小麦品种面粉及加工制品的色泽状况，并进行了相关性分析。结果表明，河北省小麦面粉样品白度值平均为76.19％，变幅为73.67％～81.17％； L_*值平均为95.76，变幅为94.53~96.67，a_*值平均为0.56，变幅为0.25~0.79，b_*值平均为8.79，变幅为6.64~10.67；加工成生面片后样品L_*值下降，a_*、b_*值上升，制成熟面片后样品L_*、a_*值整体下降，b_*值略有上升；河北省小麦面粉样品色泽在红-绿方向都略偏向红色，在黄-蓝方向都偏向黄色；同时各小麦品种的面粉及加工成生、熟面片的L_*、a_*、b_*值之间存在差异，其中面粉的b_*值与其色泽相关性最大。

英文摘要:

This article studied the colors of wheat flours and their processed products of Hebei province systematically, and their correlation with each other were analyzed and ranked. The results showed that: Average of wheat flour whiteness of Hebei province was 76.19%, and the range was 73.67% ~ 81.17%. Average of L_* value of wheat flours of Hebei province was 95.76, and the rang was 94.53 ~ 96.67. Average of a_* value was 0.56, and the rang was 0.25~0.79. Average of b_* value was 8.79, and the rang was 6.64~10.67. After the wheat flours were made into raw dough sheets, the values of L_* rose and a_*and b_* values dropped. After the raw dough sheets were cooked, the values of L_* and a_* dropped and b_* values rose slightly. In red green direction, the colors of the wheat flour tended to red, and in yellow blue direction, they tended to yellow. And this article also indicated that there were differences between L_*, a_*, b_* value of the specific wheat flour, and the raw and cooked dough sheets. The research results would be useful for breeding and food processing, and b_* value of wheat flours was most relevant to their color.

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