研究绿茶粉、红茶粉、黑茶粉对3个筋力面粉（SF、MF、WF)糊化特性的影响，为茶叶粉在食品开发和加工中的应用提供依据。以强筋小麦‘西农364’、 中筋小麦‘西农538’、弱筋品系‘522-1’作为供试材料，把3类茶叶粉以0%、2%、4%、6%、8%、10%的质量分数添加到3个筋力的面粉里，利用快速黏度仪（RVA）测定面粉糊化特性。结果表明：强筋面粉（SF）的峰值黏度、回生值低于中筋面粉(MF)和弱筋面粉(WF)。强筋面粉(SF)崩解值最小，弱筋面粉(WF)崩解值最大；3类茶叶粉对低筋面粉的热稳定、抗剪切力和耐搅拌力增强最明显，其次是中筋面粉和强筋面粉；随着3类茶叶粉添加量的增大，3个筋力面粉冷糊的稳定性逐渐增强，冷糊老化速度逐渐减弱；峰值时间随着茶叶粉添加量的增加呈现降低趋势；峰值温度受茶叶粉影响很小。绿茶粉、红茶粉、黑茶粉对3个筋力面粉黏度特性均产生不同程度的影响，给不同筋力的面粉里添加适量的不同种类茶叶粉可不同程度地提高或改善面粉的质量和品质。 The aim of this study was to investigate the effect of green,red and black tea powders on pasting properties of wheat flours（including strong,medium,and weak gluten strength of flour,or simply SF,MF,and WF for short,respectively),which may lay a foundation for the development of tea powder functional food. Different levels (0%，2%，4%，6%，8% and 10%) of three tea powders were added to strong gluten (‘Xinong 364’),medium gluten (‘Xinong 538’) and weak gluten (‘552-1’) flour,respectively. The pasting properties of blends were measured by the Rapid Visco Analyzer. Results showed that the peak and setback viscosity of SF were lower than that of the MF and WF. With the additive tea powders,WF had greatest improvement in heat stability,resisting shear stress and stir force followed,followed by MF and SF. With increasing additive amount of the tea powders in the blends,the stability of cold pastes gradually increased,whereas the aging rate and peak time decreased. In addition,tea powders had little influence on peak temperature. Therefore,the addition of green,red and black tea powders can lead to changes in pasting properties of different wheat flours. A reasonable additive amount of tea powders could improve the quality of wheat flour.