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组配了８个小麦亲本的双列杂交，对面粉品质性状进行了遗传研究。结果表明，所研究的８个品质性状的杂种优势均表现为显著或不显著的负向优势，优势的变异范围较大，杂种Ｆ＿１与亲本的关系密切，且倾低亲。８个性状中只有３个性状符合加性──显性模型，而形成时间、断裂时间和弱化度存在上位性；吸水率为无显性，面粉蛋白质含量和稳定时间为部分显性，沉淀值为完全显性，评价值为超显性，品质性状的高值是受隐性基因控制的。
The double crosses of eight wheat parents were used to carry out genetic studies on the quality traits of flour. The results showed that the heterosis of the eight quality traits showed significant or insignificant negative predominance, the range of dominant variability was larger, and the hybrid F1 was closely related to the parent and had a lower progeny. Only three of the eight traits conformed to additive-dominance model, while the formation time, breaking time and degree of weakness were epistatic. The water absorption was insignificant, and the flour protein content and settling time were partially dominant. The sedimentation value To be completely dominant, the evaluation value is over dominant, and the high value of the quality trait is controlled by the recessive gene.