摘要
本文综述了小麦面粉白度的变异范围、影响小麦面粉白度的遗传因素和非遗传因素、小麦面粉白度的测定及表示方法、研究小麦面粉白度的意义以及面粉白度与食品品质的关系 ,提出了小麦面粉白度改良的研究重点即加强遗传规律的研究、以白度为指标的种质资源的筛选、收集和保存、以白度为主要品质指标的品种布局的区域化和优质栽培的研究 ,同时在注意白度品质时要兼顾其它品质性状。并区别了白度、颜色和色泽
This article reviewed researching advance on wheat flour whiteness , including the variation range of flour whiteness in wheat varieties, genetic and non genetic factors affecting wheat flour whiteness, and methods determining and denoting whiteness and its mean. The whiteness was distinguished from the color. At last, the key aspects of researching whiteness from now on had been put forward: strengthening to study the heredity laws of wheat flour whiteness , determinating, collecting and restoring the genetic resources of whiteness and exploring regional distribution of high flour whiteness cultivars and well quality cultivation. At the same time, thinking of other quality traits.
出处
《麦类作物学报》
CAS
CSCD
2002年第3期74-77,共4页
Journal of Triticeae Crops
