目的：探讨晋中麦区小麦品质与面包质构及色差的关系，选择山西省专用面包粉原料以及充分挖掘山西优质小麦品种资源。方法：选取黄淮冬麦区、北方晚熟冬麦区、北方冬麦区的 39 个优质小麦品种，在山西省晋中麦区种植，收获后测定籽粒品质与面包质构及色差，并进行相关分析、主成分分析以及聚类分析。结果：晋中麦区适宜发展中强筋小麦品种；其中影响面包小麦的主要品质指标是蛋白质含量、湿面筋含量和沉降值；黏附性和黏附伸长度可以作为评价面包产品的重要指标；亮度值L*和黄度值b*可以作为评价面包产品的辅助指标。本研究筛选出适合在晋中麦区种植的面包小麦品种3个：豫麦34、晋麦67、晋农128；有望改良为面包小麦的品种6个：抗碱麦、乌麦201w22、豫麦70、晋麦72、临汾10号、太麦8003。结论：晋中麦区在发展中强筋小麦品种的同时，更要注重蛋白质含量、湿面筋含量、沉降值、黏附性、黏附伸长度及面包色差指标的限制，上述信息对选择山西省专用面包粉原料以及充分挖掘山西优质小麦品种资源具有一定的意义。

Objectives: In order to analysis the relationship between grain quality with bread texture and flour color, chose the material of special quality flour bread and dig high quality wheat variety resources in Shanxi Province. Methods:39 wheat varieties, which were respectively from Huanghuai winter wheat region, Northern later-maturing winter wheat region and Northern winter wheat region, were planted in the middle winter wheat region of Shanxi province. After harvested, bread textures and grain qualities were determined, and then analyzed by the CORR analysis and PRINCOMP procedure analysis and cluster chart. Results:For quality breeding in Jinzhong wheat region we should pay attentions to the development of strong gluten cultivars, adhesiveness and stringiness length as important index can be used to evaluate bread quality, L* and b* as secondary index be used to evaluate bread quality. 3 wheat varieties were screened to make bread, they were Yumai 34, Jinmai 67, Jinnong 128; 6 wheat varieties were screened to be improved, they were Kangjianmai, Wumai 201w22,Yumai 70, Jinmai 72, Linfen 10,Taimai 8003. Conclusions:For quality breeding in Jinzhong wheat region we should pay attentions tothe development of strong gluten cultivars, with improved protein , wet gluten, zel, adhesiveness, stringiness and flour color value. The information has potential value for choosing the material of special quality flour bread and exploring high quality wheat variety resources in Shanxi Province.