Hard wheat has made great progress, weak gluten wheat is close to foreign level

Introduction: in recent years, China's high-quality special wheat has developed rapidly, and a large number of new varieties with better production characteristics have emerged How about the commodity properties of these varieties? Do they meet the needs of consumers? In the middle of September, the planting management department of the Ministry of Agriculture held the 2003 national high quality special wheat demonstration work symposium in Yangzhou, Jiangsu Province The meeting organized the national high quality special wheat food evaluation expert group to evaluate the food quality of some of the main varieties promoted now, and the evaluation results are satisfactory The Ministry of Agriculture issued the evaluation results at the Zhengzhou wheat trade fair Exs I scoring results of strong gluten wheat products: exs In this food tasting, the strong gluten wheat recommended by each demonstration province is selected as the sample material, the hard red spring wheat in western Canada is selected as the control, and the medium gluten wheat and the weak gluten wheat are selected as the control for comparison According to the quality requirements of the strong gluten wheat, the results show that the weak gluten wheat in the control has the lowest score, followed by the medium gluten wheat, indicating the bread processing characteristics of the weak gluten wheat and the medium gluten wheat It is not suitable to make strong gluten food such as bread, but most of the varieties have reached the standard of strong gluten wheat The Western hard red spring score of the control variety is 74.8, and the average score of 16 strong gluten wheat varieties in China is 75.2 There are 8 varieties that have exceeded the western hard red spring score of 74.8, among which Yumai 34, 9409, 8901, Jimai 20 and other varieties have higher scores in this experiment There is no obvious difference between the varieties displayed on the display of strong gluten wheat and the imported durum wheat commonly used in China, which indicates that the durum wheat in China has made great progress Exs II Scoring results of weak gluten wheat products: exs In the same way, a strong gluten wheat and a medium gluten wheat were used as the control in this food tasting to test the characteristics of their unsuitable for making strong gluten food The results showed that the strong gluten wheat score of the control was the lowest, followed by the medium gluten wheat, indicating that the cake and cake processing characteristics of the strong gluten wheat and the medium gluten wheat were poor, and they were not suitable for making weak gluten food such as biscuits Judging from this score, the quality of weak gluten wheat in China has basically reached the level of foreign countries, most of which have reached the standard of weak gluten wheat Among the control varieties, American soft red winter cake scored 80 and biscuit scored 85, and the average score of 10 weak gluten wheat varieties cake and biscuit was 77.9 and 74.4 respectively There were two varieties that exceeded American soft red winter cake score 80, among which Yangmai 9 had a higher score, and there were two varieties that exceeded American soft red winter biscuit score 85, among which Yangmai 13 had a higher score ExS