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本文就影响中国面条煮熟品质的小麦品质性状，包括蛋白质含量、麦谷蛋白与醇溶蛋白的比率、麦谷蛋白及醇溶蛋白的亚基构成、沉淀值、直链淀粉与支链淀粉的比率、脂类、纤维素等进行了概述。对面条煮熟品质的评价方法进行了分析，为促进我国面条工业生产及面条专用小麦良种的选育提供科学的依据。
In this paper, the quality of Chinese noodles cooked wheat quality traits, including protein content, glutenin and gliadin ratio, glutenin and gliadin subunit composition, sedimentation value, amylose and amylopectin ratio, Lipids, Cellulose, etc. are summarized. The evaluation methods of cooked noodles quality were analyzed, which provided a scientific basis for promoting the industrial production of noodles and the breeding of wheat special varieties for noodles.