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为研究不同出粉点面粉面条色泽品质的差异，测定了6个强筋小麦品种通过布勒实验磨制粉获得的不同出粉点面粉的品质特性与面片色泽及褐变情况。结果表明，3道心磨和3道皮磨的面粉和面片色泽的L^*值均随出粉点后移呈下降趋势，而a^*值和b^*值则呈上升趋势；在面片放置过程中，3道心磨和3道皮磨面粉所加工面片色泽亮度的下降值、偏红度的上升值和偏黄度的上升值均随出粉点后移呈加速趋势。面片色泽与蛋白质含量、灰分含量和面粉L^*值关系密切。鲜面片放置24 h后色泽亮度的下降值与面粉粗蛋白质含量和灰分含量均呈极显著正相关，相关系数分别为0.444和0.758，而与面粉L^*值呈极显著负相关，相关系数为-0.681；色泽偏红度的上升值与面粉灰分和破损淀粉含量均呈极显著正相关，相关系数分别为0.834和0.760；色泽偏黄度的上升值与所有指标的相关均不显著。3心粉的色泽差，其所加工的面片色泽也较差，且色泽不稳定，在面片放置过程中色泽的亮度、偏红度和偏黄度保持性最差，褐变程度严重；1心粉的色泽好，其所加工的面色泽好，并在面片放置过程中，色泽的亮度和偏红度保持性较好，而色泽的偏黄度不如1皮粉和2皮粉的稳定。

英文摘要:

In order to understand the variations of flour color, dough sheet color and dough sheet browning of different milling streams, 6 Chinese strong gluten wheat cultivars were milled with Buhler 202 Experimental Mill and the flour color, dough sheet color and browning were tested. The results showed that L^* values of the flour color and dough sheet color of flours with 3 reduction and 3 break decreased with the increase of milling stream number, while a^* and b^* values increased with the increase of milling stream number. During the storage of dough sheet, the decline of brightness, increases of redness and yellowness became evident as the different milling stream number of 3 reduction flours and 3 break flours increased. Dough sheet color was highly correlated with crude protein content, ash content and L^* value of flour color. After 24 h storage, the decline of dough sheet brightness was significantly correlated with crude protein, ash content and L^* value of flour color with R values of 0.444, 0.758 and -0.681, respectively. The dough sheet redness increase was significantly correlated with ash content and damaged starch content with R values of 0.834 and 0.760, respectively. Dough sheet yellowness increase had no significant correlation with crude protein, ash content and L^* value. The result suggested that the colors of flour and dough sheet, and the dough sheet browning of the third reduction flour were the worst among 6 milling streams and were most unstable during storage. The flour and dough sheet colors of the first reduction flour were the best among 6 milling streams and the brightness and redness maintained stable during storage, but maintenance for yellowness was unstable compared with that of the first break flour and the second reduction flour.

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