不同面粉对鲜白盐面条颜色的影响

为了研究不同面粉对鲜白盐面条颜色的影响，在澳大利亚商业面粉中添加一定量的淀粉、面筋粉和麦芽，配制了8种面粉，用其制成鲜白盐面条后，用Minolta在0和24h时分别测量其L*、a*、b*值。经分析，在0和24h时，8种面条的L*、a*、b*值都分别达到显著或极显著水平；在24h后，所有面条的颜色变差，其L*值降低，a*、b*值升高；经比较，在添加了淀粉的面条颜色较好，其中以面条CK+9%S（在面粉中添加9%淀粉）的颜色最好。结果建议育种家在优质面条小麦育种中，应注意选出的品种蛋白质含量不应高，而淀粉含量应较高和面条颜色稳定性好的抗穗发芽品种。

Effect of Different Flour on Fresh White Salted Noodle Color

In order to understand the effect of starch, gluten and malt on fresh white salted noodle color, 8 different flours were prepared to make Chinese white salted noodles, then tested their L*、a*、b* values with Minolta at 0 hr and 24 hr, respectively. Analysis of ANOVA for L*、a*、b* values showed that all F-values were significant at 5% or 1% level. All noodle colors changed at 24 hr, their L* values (white-black) decreased, a*(red-green)、b*(yellow-blue) values increased. The result also showed that white salted noodle colors made by wheat flours added starch were better, and flour added 9% starch was the best. Result suggested that wheat breeder should breed new varieties with not higher gluten content, but higher starch content, good noodle color stability and resistant pre-harvest sprouting.