Introduction to the Nongda Nuomai 1 waxy wheat variety

Variety characteristics: This variety is winter-type, with moderate cold resistance, and can safely overwinter in the Beijing plain area in normal years. The seedlings are semi-prostrate, with light green leaves. Tillering and spike-forming rates are relatively high. Plant height is about 85cm, and lodging resistance is average. The spike is rectangular, with long awns, white glumes, and red grains. The grains are short and round, waxy. Good yellowing, fast grain filling. The yield level per 667m2 is about 350kg.

Waxy @#@245@#@ has broad application prospects in the development of new foods, enriching flour varieties, and increasing the sources of raw materials for the starch industry: waxy wheat grains can be processed into wheat kernels, oatmeal, etc., and waxy wheat flour can replace glutinous rice flour to develop corresponding new foods such as waxy wheat tangyuan and fried cakes; through flour blending to produce flour with strong water-holding capacity and slow retrogradation speed, it can increase the freshness retention ability of flour products, and is of great significance for improving the eating quality of cooked foods such as noodles and steamed buns, extending the shelf life of baked foods such as bread, and solving problems such as cracking of quick-frozen foods; the breeding of waxy wheat can provide new starch sources for industries such as adhesives, biodegradable plastics, pharmaceuticals, and agricultural chemicals.