关键词: 中国, 小麦, 色泽, 优势

Abstract: 【objective】In this test, we chose Aobaimai imported from foreign country and Jimai 21 in course of spreading in Shandong province as contrasts. Firstly, we studied the color advantage of Chinese wheat cultivars(line) Youmai3hao, Shannong12, Shannong8355 and 62008 which have good appearance to investigate , and followedly analyzed the main factors influencing the formation of the color, to offer theoretic evidences for the breeding of high whiteness traits of different wheat genotypes. 【Method】We mainly used intelligent brightnessmeter and color and color difference meter to evaluate the color of flour, fresh sheet and steamed bread. 【Result】Results showed that the brightness of the four wheat cultivars(line) was lower than Aobaimai, but the yellowness was also lower than Aobaimai, especially the appearance of steamed bread of 62008 and Shannong12 was better than Aobaimai. The variation of flour color after added with BPO in the four wheat genotypes were smaller than Aobaimai. So we can satisfy the request of high white wheat-based products without BPO by the breeding of wheat varieties. Through the analysis of the affecting factors for the color formation, we found that the main affecting factors of color formation were low PPO activity and yellow pigment content for high-protein content varieties and low protein content and high starch content for low-protein content varieties.【Conclusion】In the breeding selection of wheat color, we can choose wheat lines with low PPO activity and yellow pigment content in wheat materials with high protein content, thus we can acquire wheat cultivars with both high quality and good color to make steamed bread and white noodle. We can also choose wheat lines with low PPO activity and yellow pigment content in wheat materials with low protein content and high starch content. Moreover, we can choose wheat lines with low PPO activity and high yellow pigment content in wheat lines with low protein content and high starch content to make high brightness and yellowness foods.

Key words: China, Wheat, Color, Advantage