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作 者 ：胡瑞波;田纪春;邓志英;张永祥

期 刊 ：作物学报 2006年 32卷 09期 页码：1338-1343

关键词：白盐面条；色泽；色泽稳定性；

Keywords:White salted noodle, Color, Color stability,

摘 要 ：选用25个面粉色泽差别较大的小麦品种（系），研究了白盐面条的色泽及其稳定性的影响因素。结果表明，鲜白盐面条和干白盐面条的L*值（色泽亮度）与面粉R457白度、面粉L*值均呈显著或极显著正相关，与面粉b*值、蛋白质含量、湿面筋含量及类胡萝卜素含量均呈显著或极显著负相关。煮后面条L*值与各面粉品质指标的相关性均未达显

Abstract:Noodle is one of the staple foods in China. Approximately 40 percent of flour is annually used in the production of white salted noodles (WSN) in China. The most important characteristics of white salted noodles are eating quality (noodle texture), followed by color, taste and surface appearance. Th

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