据自治区粮科所1984年对区内18个主要小麦品种品质分析,蛋白质平均含量13.83%,湿面筋含最为37.27%,高于全国平均水平。商业部四川粮储所对全国主要产麦区的不同小麦品种的营养成分、工艺品质、烘焙品质进行了全面分析,结果表明,宁夏小麦烘焙品质居全国首位,加工出的面粉 According to the analysis of the quality of 18 major wheat varieties in the region by the CFO in 1984, the average content of protein was 13.83% and that of wet gluten was 37.27%, higher than the national average. The Ministry of Commerce of Sichuan Grain Reserve conducted a comprehensive analysis on the nutritional components, technological qualities and baking qualities of different wheat varieties in the main wheat-producing areas in the country. The results showed that the baking quality of Ningxia wheat ranks the first in the country and the processed flour