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1987年3月16日,在中国农业科学院作物育种栽培研究所同河南省南阳地区优质麦系列化技术开发组联合举行的优质小麦品种面包鉴评会上,专家鉴评组和与会群众鉴评的结果一致表明,用我国育成的小麦品种中7606和中791制成的面粉烘烤的面包,其综合指标已接近或达到进口强力面粉烘烤的面包。根据面包体积、形状、弹性、纹理结构、色泽和口感等指标综合评分的结果,中7606为88.8分,强力粉为89.2分,
March 16, 1987, in the Chinese Academy of Agricultural Sciences Crop Breeding and Cultivation Institute of Nanyang Henan Province in conjunction with high-quality wheat series technology development group jointly organized by the high-quality wheat varieties bread appraisal meeting, the expert evaluation group and the attending masses evaluation The results consistently show that with our bred wheat 7606 and 791 in the flour baked bread, the overall index has been close to or reached the bread imported flour baking. According to the results of the comprehensive grading such as bread volume, shape, elasticity, texture structure, color and taste, etc., 7606 was 88.8, strong flour was 89.2,