Abstract: This article provides a scientific evidence for improving the varieties, adjusting the planting structure and their exploitation and use. The experiment determined the wet gluten, tensility of the paste, the content of absorbing water, and evaluated the powder quality by the national standard method, using Nanyang grey wheat, blue wheat and violet durum as the material. The results showed the forming time of the paste is 3.3～5.7min, the stabilization time is 2.0～6.2min, the tensility area is only 51, 57cm2 (except that of the grey wheat is 147cm2). These data are lower than common wheat. So, some use of Nanyang color wheat in the process of the foodstuff is limited. But, the exploitation future of the new varieties is extensive in the process of our traditional steamed food, cooked food, and the functional food.

Key words: Nanyang color wheat, wet gluten, tensility of paste, evaluation of the powder quality, processing and application