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随着人们生活水平的提高,改良小麦品质势在必行。小麦品质是一个综合概念,它包括加工品质和营养品质:加工品质又可分为制粉品质和食品加工品质;营养品质除指蛋白质含量外,还要求各种氨基酸成份的平衡。小麦的用途不同,对品质的要求也不同。我国小麦蛋白质含量已接近国际平均水平,平均含量为12.76％,变幅为8.07-20.42％;赖氨酸平均含量为0.40％,变幅为0.28-0.55％。但面筋强度不符合烘烤面包的要求。如果我国小麦蛋白质含量从现有水平提高2-3％,(以1981年小麦总产量计
As people’s living standards improve, improving the quality of wheat is imperative. Wheat quality is a comprehensive concept that includes processing and nutritional qualities: processing quality can be divided into milling quality and food processing quality; nutritional quality, in addition to protein content, also requires the balance of various amino acids. The use of wheat is different, the quality requirements are different. China’s wheat protein content is close to the international average, the average content of 12.76%, amplitude 8.07-20.42%; lysine average content of 0.40%, amplitude 0.28-0.55%. But gluten strength does not meet the requirements of baking bread. If China’s wheat protein content increased by 2-3% from the current level (in 1981 the total output of wheat