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分析测定了当前云南 省大面积生产中 １４ 个小麦品种的理化性质和 面团流变学特性，各 性状的平均值为：千粒 重 ４６．９ ｇ，容重 ７６９．４ ｇ／ Ｌ，出粉率 ７１．１％ ，蛋白质含量 １２．９％ ，湿面筋含量 ３１．４％ ，沉降值 ２１．２ ｍ ｌ，面团形成时间 １．９７ ｍ ｉｎ ，稳定时间 １．９６ ｍ ｉｎ ，软化度 １６１．１ Ｂ． Ｕ．，评价值 ３０．４。总的来说，云南省小麦品种的千粒重、容重和出粉率 稍高，蛋白质和面筋含量不算低，但沉降 值和粉质仪图的 数值较低，因而面筋质量较差，均达不到高筋粉 的要求，属弱力粉的范畴。
The physicochemical properties and dough rheological properties of 14 wheat cultivars in large-scale production in Yunnan Province were analyzed and determined. The average values of the traits were: grain weight of 46.9 g, bulk density of 769.4 g / L and yield of 71. 1%, protein content 12.9%, wet gluten content 31.4%, sedimentation value 21.2 ml, dough forming time 1.97 mins, settling time 1.96 mins, and softening degree 161.1 B. U. , Evaluation value 30.4. In general, the grain weight, bulk density and flour yield of wheat cultivars in Yunnan Province were slightly higher, while the protein and gluten contents were not low, but the values of sedimentation and silt weaker were lower. To high-gluten requirements, is a category of weak powder.