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Hard wheat cultivars and lines including 360 hard white spring (HWS) and 90 hard white winter (HWW) wheatswere tested for wheat quality characteristics, milling properties, L-3,4-dihydroxyphenyl alanine (L-DOPA) polyphenol oxidase(PPO) activities, and alkaline noodle colors. Hardness tests included near-infrared reflectance and single kernel characterization system(SKCS). PPO activity was assayed with constant mixing using L-DOPA substrate, pH 6.5, at room temperature; and reactionsolution absorbance was measured at 475 nm. Effects of various factors on alkaline noodle color were also investigated.Commission Internationale de I'Eclairage (CIE) tristimulus color space (L*, a*, b*) values were measured at 0 and 24 hr ofsheeting using white background tiles. Discoloration was highly correlated with protein content, and slightly affected by LDOPAPPO activity of wheat. Cultivar and protein content had greatest influences on noodle dough discoloration than PPOactivity.