小麦中的酶类是影响面粉质量的重要因素。介绍了小麦中的酶类其消长情况，以及降低小麦中酶的负面影响的几种方式。最后，在回顾和展望国内外小麦品种研究和对优质小麦品种开发现状的基础上，阐述了促进我国优质小麦品种研究和开发的几点看法。 Enzymes in wheat are important factors affecting flour quality. Describes the status of enzymes in wheat, its growth and decline, and ways to reduce the negative effects of enzymes in wheat. Finally, on the basis of reviewing and prospecting the domestic and foreign wheat varieties research and the current situation of the development of the high quality wheat varieties, this paper elaborates some opinions on promoting the research and development of high quality wheat varieties in our country.