The proportion of wheat varieties with excellent steaming and cooking quality reached over 50%

The reporter learned from the 2014 Wheat Quality Evaluation and Wheat Quality Improvement Seminar that in 2014 the Ministry of Agriculture continued to organize wheat quality testing, laboratory analysis and expert on-site evaluation activities. According to the testing and evaluation results of 735 wheat samples and 227 varieties from 18 wheat-producing provinces, in 2014 China's wheat quality was still dominated by medium-strong gluten wheat, and the proportion of wheat with excellent steaming and cooking quality reached over 50%.

According to the results of the 2014 China Wheat Quality Report approved at the meeting, in 2014 the compliance rates of medium-strong gluten and medium gluten samples in China reached 6% and 35% respectively, while the proportions of strong gluten and weak gluten wheat were relatively low, with sample compliance rates of only 2% and less than 1% respectively. It is reported that this wheat quality testing and quality evaluation activity both used imported American wheat and its flour as the control, mainly testing the external quality of wheat grains such as grain color, test weight, hardness and moisture; the internal quality such as wheat protein content, falling number, milling characteristics, flour ash content, flour water absorption, dough development time, stability time, extensograph area and maximum resistance to extension; as well as the baking and steaming and cooking quality of wheat. Two varieties, Shannong 06-278 and Xinmai 26, with three samples reached the national standard for premium strong gluten first-class standard; 20 varieties including Jinan 17, Huaimai 28, Kechun 4, Longmai 33, Longmai 35, Neimai 316, Neimai 9, Shannong 06-278, Shiluan 02-1, Shiyou 20, Xinong 509, Xiangmai 55, Xinchun 17, Xindong 22, Xinmai 26, Xumai 32, Yannong 5158, Yongliang 4, Zhengmai 366 and Zhouyuan 9369, with 34 samples, reached the bread baking quality index requirements; 114 varieties including Jimai 22, Bainong AK58, Xinong 979 and Zhengmai 9023, with 252 samples, reached the quality requirements for medium-strong gluten and medium gluten types with excellent steaming and cooking quality. (The electronic version of the 2014 China Wheat Quality Report is published on the high-yield creation platform of the China Agricultural Information Network, with the web address http://www.moq.gov.cn/ztzl/ql).

This activity has important reference value for information exchange and resource utilization among all sectors of China's wheat industry, and provides important support for improving China's wheat quality and meeting the market's demand for different wheat qualities.