品种或面粉烘烤品质的鉴定,对于小麦杂交后代的选育、品质的分级及面粉的最终加工利用都是很重要的.测定面粉的烘烤品质有物理的、化学的各种方法,而每一种方法都取决于小麦籽粒内一种或多种组分的性质.在国外,除直接烘焙试验外,标准化的鉴定装置粉质仪(Farinograph)或合面仪(Mixograpb)完成着日常的烘烤品质鉴定.但这类仪器价格昂贵,又需外汇购买.因此,有必要确定蛋白质含量、面筋含量和SDS- Identification of varieties or flour baking quality is very important for the breeding of hybrids, grading of quality and the final processing and utilization of wheat flour.Determination of baking quality of flour has various physical and chemical methods, and each One method depends on the nature of one or more of the components in the wheat kernel, and in addition to the direct baking test, the standardized appraisal device Farinograph or Mixographer performs routine baking However, these instruments are expensive and require foreign exchange purchases.Therefore, it is necessary to determine the protein content, gluten content and SDS-