Introduction to the Characteristics and Traits of the Weimai 7 Wheat Variety
Bred by the Weifang Academy of Agricultural Sciences. In the 1998-2000 regional trials, the average yield was 533.65 kg per mu, a 3.7% increase over the control. Crude protein content (dry basis) 14.78%, test weight 766 g/l, wet gluten 31.8%, dry gluten 10.8%, sedimentation value 35.6 ml, water absorption 59.04%, development time 4.5 min, stability time 8.5 min, breakdown time 10.0 min, softening degree 65 B.U, valorimeter value 58.0. Processing quality: noodle score
Bred by the Weifang Academy of Agricultural Sciences. In the 1998-2000 regional trials, the average yield was 533.65 kg per mu, a 3.7% increase over the control. Crude protein content (dry basis) 14.78%, test weight 766 g/l, wet gluten 31.8%, dry gluten 10.8%, sedimentation value 35.6 ml, water absorption 59.04%, development time 4.5 min, stability time 8.5 min, breakdown time 10.0 min, softening degree 65 B.U, valorimeter value 58.0. Processing quality: noodle score 86.5. Approved in September 2001 by the Shandong Provincial Crop Variety Approval Committee. In the 2002 summer harvest, the planted area was 20,000 mu, with Weifang as the main production area.