| 中国白盐面条色泽影响因素的研究 |
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| 引用本文： | 胡瑞波,田纪春,邓志英,张永祥.中国白盐面条色泽影响因素的研究[J].作物学报,2006,32(9):1338-1343. |
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| 作者姓名： | 胡瑞波 田纪春 邓志英 张永祥 |
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| 作者单位： | 山东省作物生物学重点实验室/山东农业大学农学院, 山东泰安271018 |
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| 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
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| 关 键 词： | 白盐面条 色泽 色泽稳定性 |
| 收稿时间： | 2005-08-04 |
| 修稿时间： | 2006-01-25 |
Factors Related to Chinese White Salted Noodle Color |
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| HU Rui-Bo,TIAN Ji-Chun,DENG Zhi-Ying,ZHANG Yong-Xiang.Factors Related to Chinese White Salted Noodle Color[J].Acta Agronomica Sinica,2006,32(9):1338-1343. |
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| Authors: | HU Rui-Bo TIAN Ji-Chun DENG Zhi-Ying ZHANG Yong-Xiang |
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| Institution: | Key Laboratory of Crop Biology of Shandong Province/Agronomy College, Shandong Agricultural University, Tai’an 271018，Shandong, China |
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| 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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| Keywords: | White salted noodle Color Color stability |
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