由石家庄小麦新品种新技术研究所选育出的石新736小麦,近日经农业部谷物品质监督检验测试中心测试,籽粒容重786克/升,粗蛋白质含量15.94%,吸水率61.2%,面团形成时间8.5分钟,面团稳定时间42.7分钟,评价值达到了468,成为河北省面包型小麦育种中品质较优的一种。据介绍,石新736面 Shixin 736 wheat bred by Shijiazhuang Institute of New Varieties and Technologies was recently tested by the Grain Quality Supervision and Testing Center of Ministry of Agriculture. The grain weight is 786 g / l, the crude protein content is 15.94%, the water absorption rate is 61.2% and the dough is formed Time 8.5 minutes, dough stability time of 42.7 minutes, the evaluation value reached 468, Hebei Province, a bread-wheat breeding in a better quality. According to reports, Shi Xin 736 surface