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Acta Agron Sin ›› 2005, Vol. 31 ›› Issue (04): 515-518.

• ORIGINAL PAPERS • Previous Articles     Next Articles

Relationship between Wheat Flour Color, Noodle Color and Protein Components

HU Xin-Zhong; ZHANG Guo-Quan; ZHANG Zheng-Mao; OU-YANG Shao-Hui; ZHENG Jian-Mei;   

  1. College of Food Science & Engineering, Northwest Sci-Tech University of Agriculture & Forestry, Yangling 712100, Shaanxi
  • Received:2004-02-21 Revised:2004-06-25 Online:2005-04-12 Published:2005-04-12
  • Contact: ZHANG Guo-Quan

Abstract: Noodle color is an important noodle quality index, Chinese wheat cultivars has lower color value nowadays. To improve noodle products color, the most common method is to treat with brightener. Understanding the relationship between noodle color and wheat protein components would benefit the genetic

Key words: Wheat, Flour, Noodle, Color, Protein components

CLC Number: 

  • S512
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