中文摘要：

分析基因型差异与不同储藏时间对小麦粉白度的影响,结果表明,基因型对面粉白度的影响极显著;红皮小麦粉白度高于白皮小麦,但红皮和白皮小麦中都有白度较高和较低的品种;不同品种小麦粉白度随着制粉后储藏时间的延长逐渐增长,面粉白度变化存在三种类型：（1）短期上升后稳定;（2）短期上升后下降;（3）持续上升。不同类型品种面粉达到最高白度其适宜储藏时期有一定范围。面粉白度变化趋势因籽粒蛋白质含量高低不同而存在差异,不同专用类型小麦品种加工的面粉白度表现为强筋小麦〈中筋小麦〈弱筋小麦。

英文摘要：

The effects of genotype and storage time on flour whiteness were examined. Results： Flour whiteness is significantly different among wheat varieties. Whiteness of red wheat flour was 5% -6% higher than that of white wheat in 2003 and 2004. Flour whiteness increases with the elongation of storage time after milling; and there are 3 types at this aspect： type 1, flour whiteness becomes stable after rising for a shot time; type 2, flour whiteness rises and then declines ; type 3, flour whiteness keeps rising. The flour whiteness reaches its maximum value at a certain storage period which is different for different type of wheat. The trend of flour whiteness change is influenced with the protein content of wheat ; the order of flour whiteness of wheat varieties is ranged as weak - gluten wheat 〉 medium - gluten wheat 〉 strong - gluten wheat.