最近的统计资料证明,小麦在人的食物中占有最突出的地位,在人的食物总量中,小麦提供的热量占18.6%,蛋白质占20.3%。大多数小麦都是以面包的形式供人们食用,因此从事小麦面包性状改良方面的研究具有重要性和现实性。首先让我们讨论一下小麦品质改良的方向,以及在各个方向上的改良目标。小麦的品质改良有不同的方向:——培育普通小麦品种制面包用; Recent statistics show that wheat occupies the most prominent place in human food. In human total food, wheat provides 18.6% of calories and 20.3% of protein. Most of the wheat is in the form of bread for human consumption, so the research on wheat bread improvement is of great importance and reality. Let us first discuss the direction of wheat quality improvement, as well as the improvement goals in all directions. There are different directions for the improvement of the quality of wheat: - Breeding ordinary bread with bread;