本文研究了我国及国外几个小麦主产国主要面包小麦品种品质改良的历史和现状。结果表明 ,北美优质面包小麦育种主要使用了来自欧洲的资源品种 ;发放品种在烘烤品质上表现优良。国内小麦品质育种起步较晚 ;经过近 2 0年的努力 ,烘烤品质同北美相比虽然有一定差距 ,但取得了较大进展。本文同时也反映出了品质的改良与高分子量麦谷蛋白的亚基密切相关 This paper studies the history and status quo of the quality improvement of major bread wheat cultivars in several major wheat producing countries in China and abroad. The results showed that the North American high quality bread wheat breeding mainly used the resource varieties from Europe; the distributed varieties performed well on the baking quality. Domestic wheat quality breeding started later; after nearly 20 years of hard work, although the quality of baking is somewhat different from that of North America, great progress has been made. This paper also shows that the quality improvement is closely related to the subunits of high molecular weight glutenin