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根据1994年来自全国14个省（市、区）45个小麦品种的面粉理化性质、面团流变学性质以及面包烘烤品质的测定结果，分析了我国面包小麦品质的现状。通过系统聚类分析，筛选出一批优质面包表，为育种部门和食品加工业提供了高品质材料。
According to the physical and chemical properties, the dough rheological properties and the bread baking quality of 45 wheat varieties from 14 provinces (cities and districts) in 1994, the status quo of the quality of bread wheat in China was analyzed. Through systematic cluster analysis, a group of high-quality breads were selected, which provided high-quality materials for the breeding department and the food processing industry.