豫麦14号:河南大学农学院育成,已通过中国科学院及河南省科委、教委组织的鉴定。其突出优点是(1)高产优质融为一体,蛋白质含量为15.69％,湿面筋含量38.8～45.4％,干面筋含量11.5～15.5％,各项烘烤指标均达到优良标准,可以代替进口面粉;(2)抗病、耐寒、适应性广。鲁麦16号:山东省济宁市农科所育成。粗蛋白质含量14.99～15％,沉淀值41毫升,湿面筋39.6％, Yumai 14: Henan Agricultural College bred, has passed the Chinese Academy of Sciences and Henan Provincial Science and Technology Commission, the Education Commission identified. The outstanding advantages are: (1) high yield and quality are integrated, the content of protein is 15.69%, the content of wet gluten is 38.8-45.4% and the content of dry gluten is 11.5-15.5%; all the baking indexes reach the fine standard and can replace the imported flour; (2) Disease resistance, cold tolerance, wide adaptability. Lumai 16: Jining City, Shandong Province Agricultural Institute bred. Crude protein content of 14.99 to 15%, sedimentation value of 41 ml, wet gluten 39.6%