褐变是影响面制品工业化生产的一个重要因素,该研究以32种小麦粉为材料,分别测定其蛋白质、湿面筋、多酚含量和多酚氧化酶(polyphenol oxidase,PPO)活性等理化指标,并观察发酵面团在0～4h的色泽变化,研究各理化性质对发酵面团色泽的影响规律.结果表明:发酵面团在放置过程中,多酚含量与2h的a*值显著正相关(P＜0.05);PPO活性与发酵面团0h、2h及4h的L*值呈极显著负相关(P＜0.01),与0.5h、1h的L*值呈显著负相关(P＜0.05),与△L0*-4h呈极显著正相关(P＜0.01);蛋白质含量与发酵面团初始的L*值呈显著负相关(P＜0.05),与4h的L*值呈极显著负相关(P＜0.01),与△L0*～4h、△a0～0.5h呈显著正相关(P＜0.05).%Browning is an important factor impacting the industrial production of wheat-based products.In this research,wheat flours were prepared from 32 wheat cultivars.The protein content,wetgluten content,polyphenol content,and polyphenol oxidase (PPO) activity of the samples were determined.The color of the fermented dough from different wheat flours in 0 ～ 4 h were also analyzed to investigate the effects of physicochemical properties on the browning of fermented dough.Results indicated that the polyphenol content was significant correlated with a * value at 2 h (P ＜0.05).PPO activity was negatively correlated with L* value at 0 h,2 h,and 4 h(P ＜0.01) and L* value at 0.5 h and 1 h (P ＜ 0.05).Moreover,PPO activity was positively correlated with A L* 0 ～ 4 h (P ＜ 0.01).The protein content was negatively correlated with L* value at 0 h (P ＜ 0.05),4 h (P ＜ 0.01),and positively correlated with A L* 0 ～ 4 h,A a * 0 ～ 0.5 h (P ＜ 0.05).These results could provide reference for the production of fermented flour products.
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