河北省小麦面粉及加工制品色泽研究  

Study on the Colors of Wheat Flours and Their Processed Products of Hebei Province

作　　者：张国丛[1] 班进福[1] 刘彦军[1] 

机构地区：[1]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

出　　处：《麦类作物学报》2011年第3期462-468,共7页Journal of Triticeae Crops

基　　金：石家庄市科学技术研究与发展计划项目(08149012A)

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。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.

关 键 词：河北 小麦 面粉 面片 色泽 

分 类 号：S512.1[农业科学—作物学] S331