中文摘要：

利用普通小麦品种藁城8901和PH85—16按单粒传方法构建的重组自交系群体F6（RIL-6）共112个家系，研究了影响小麦粉及面片色泽的主要因素。结果表明：硬度、吸水率、湿面筋、干面筋、蛋白质含量，与小麦粉白度、L＊值及鲜面片0hL＊值呈负相关，与小麦粉及鲜面片0h的a＊和b＊值呈正相关；叶黄素和PPO活性，与小麦粉及鲜面片0hL＊值呈负相关，与b’值呈正相关；面筋指数和稳定时间，与小麦粉及面片的L＊值呈正相关；淀粉糊化性状的几个参数，与小麦粉白度、L＊值及鲜面片0hL＊值呈正相关，与小麦粉及鲜面片0h的a＊值呈负相关。由结果看出在小麦粉及面片色泽性状的选育过程中，对蛋白质和淀粉等组分含量进行选择的同时，也要注意内部特性的改良。选择面筋指数高、叶黄素和PPO活性低、淀粉糊化黏度高的株系，以满足人们对亮白色食品的需求。

英文摘要：

Recombinant inbred populations were used to study the main factors influencing flour color and wheatbased products. Results show： Wheat hardness, absorption, gluten content and protein content have negative correlations with flour whiteness, flour and dough sheet L ＊ value, positive correlations with a＊ value and b ＊ value. Pigment and PPO activity have negative correlations with flour and dough sheet L＊ value, positive correlations with b＊ value. Gluten index and stability time have positive correlations with flour whiteness and dough sheet L＊ value. Parameters of starch pasting properties have positive correlations with flour whiteness, flour and dough sheet L＊ value, and negative correlations with flour and dough sheet a＊ value. These data offer theoretic evidence for the selection and breeding of wheat quality traits. In conclusion, to improve the color traits of flour and dough sheet, beside the contents of protein and starch, the internal character should be paid attention. The wheat lines with high gluten index, peak viscosity, low yellow pigment content and PPO activity are the right ones to be chosen to satisfy the requirement for white food.