Total 72 wheat samples were selected to measure flour color, protein content, grain hardness, yellow pigment content and changes of dough sheet color over time in two years.
在两年的试验中共选用了 72 个小麦品种样品,测定了面粉色泽、蛋白质含量、硬度、黄色素含量、PPO 活性以及鲜面片色泽随时间的变化规律。
参考来源 - 小麦多酚氧化酶活性分析及与面片色泽关系的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
It is possible to improve flour yield and flour color through genetic improvement.
因此有可能通过遗传改良提高小麦出粉率、改善面粉色泽。
Wheat milling quality traits including flour yield, flour color and ash content and its major affecting factors were reviewed.
本文对出粉率、粉色和灰分三个主要磨粉品质性状及其影响因素进行了综述。
The factors influencing wet noodle color and color stability were studied using 25 wheat cultivars (varieties) differing greatly in flour color.
本文筛选25个面粉色泽差别较大的小麦品种(系)，研究了鲜切面条的色泽及其稳定性的影响因素。
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