Abstract:To study variations among the products，two wheat cultivars with different gluten strengths produced at six milling streams were analyzed for the color of the flour，fresh dough sheet，dry dough sheet，cooked dough sheet and steamed bread.Results indicated differences in the colors of flour，dough sheet and steamed bread among the milling streams.In both the break mill system and reduction mill system，whiteness and L*value of flour as well as L*value of steamed bread decreased with an increase in the milling stream number，while a*and b*values increased.The same trends were observed for the color of fresh dough sheet，dry dough sheet，and cooked dough sheet in the break mill system.However，no regularity was found for the color of the dough sheet in the reduction mill system.Overall，the colors of the flour，dough sheet，and steamed bread from the first break and reduction milling streams （1B and 1M）were the best，followed by that of straight flour，while those of the flour，dough sheet，and steamed bread from the third break and reduction milling streams （3B and 3M）were the worst.Differences were also observed among colors of the different products from the same milling stream.The overall trend of L*values was flour>fresh dough sheet>steamed bread>cooked dough sheet>dry dough sheet，that of b*values was dry dough sheet>steamed bread>fresh dough sheet>cooked dough sheet>flour，and that of a*values was dry dough sheet>fresh dough sheet>flour>cooked dough sheet>steamed bread.