Factors Influencing Flour And Noodle Color And Stability Analysis

In this research, sixteen wheat cultivars (varieties) differing greatly inflour color characteristics were selected to plant at eight different type ofecological districts in Shandong province, the main factors influencing flourcolor and stability of these traits were studied; In addition, twenty-fivecultivars (varieties) were selected to process fresh instant raw noodles, whitesalted noodles (WSN) and yellow alkaline noodles (YAN) separately, factorsinfluencing color and color stability of these three kinds of noodles werestudied, the main results are as follows: Flour whiteness (R457) exhibited extremely significant positivecorrelation with the brightness of flour color (L* value) and the redness offlour color (a* value), exhibited extremely significant negative correlationwith the yellowness of flour color (b* value), the brightness and redness offlour color all exhibited significant negative correlation with yellowness offlour color(b* value). Flour whiteness (R457) and the brightness of flour color (L* value) allexhibited extremely significant positive correlation with starch content,exhibited extremely significant negative correlation with kernel hardness,flour granulation, protein content, ash content and carotenoid content, inaddition, Flour whiteness (R457) exhibited significant negative correlationwith flour yield. The redness (a* value) of flour color showed no significantcorrelation with the flour quality characteristics tested. The yellowness offlour color (b* value) exhibited extremely significant positive correlation withkernel hardness, flour granulation, protein content, ash content and carotenoidcontent, exhibited significant negative correlation with starch content. The color brightness (L* value) of instant raw noodles, white saltednoodles (fresh noodles and dry noodles) and yellow alkaline noodles (freshnoodles and dry noodles) exhibited significant or extremely significantpositive correlation with flour R457 whiteness and flour color brightness (L* 4山东农业大学硕士学位论文value), exhibited significant or extremely significant negative correlation withprotein content, ash content and carotenoid content; the color brightness (L*value) of boiled white salted noodle showed no significant correlation with theflour quality characteristics tested, the color brightness (L* value) of boiledyellow alkaline noodle only significantly correlated with ash content. The redness (a* value) of instant raw noodle color showed significantcorrelation with the redness of flour color (a* value) and ash content, the colorredness (a* value) of white salted noodles (fresh noodles, dry noodles andboiled noodles) exhibited significantly or extremely significantly positivecorrelation with flour color redness (a* value) , the color redness (a* value) ofyellow alkaline noodles (fresh noodles, dry noodles and boiled noodles)exhibited significantly or extremely significantly negative correlation withflour color brightness (L* value). The color yellowness of instant raw noodles and white salted noodles(fresh noodles, dry noodles and boiled noodles) showed significantly positivecorrelation with the yellowness (b* value) of flour color, showed significantlynegative correlation with flour whiteness (R457). In addition, the coloryellowness (b* value) of dry and boiled white salted noodles exhibitedextremely significant negative correlation with the brightness (L* value) offlour color, exhibited significant or extremely significant positive correlationwith protein content, flour granulation and carotenoid content; the coloryellowness (b* value) of fresh and dry yellow alkaline noodles exhibitedsignificant or extremely significant positive correlation with the yellowness(b* value) of flour color and flavone content, the color yellowness (b* value) ofboiled yellow alkaline noodles only showed significantly positive correlationwith flavone content. The stability...