何谓优质小麦?众说纷纭。归纳起来有三:其一,高蛋白高赖氟酸的小麦;其二,蛋白质含量较高,具有良好的蒸煮和烘烤品质的小麦;其三,能够加工优质饼干、糕点和其它食品的小麦。前者是根据小麦籽粒内部的主要营养成份,后者是根据小麦制成品品质的需要确定小麦品质的概念。蛋白质含量高的小麦的加工品质不一定好,加工品质差的小麦就失去了商品价值。能加工出优质饼干、蛋糕与其它食品的小麦是饼干、糕点用小麦,蛋白质含量较高且具有良好蒸煮和烘烤品质的小麦是面包用小麦,还有根据馒头、面条制成品品质的需要确定的馒头用小麦和面条用小麦。 What is good wheat? There are three things to sum up: first, wheat with high protein and high lefuric acid; second, wheat with high protein content and good cooking and baking qualities; and third, wheat with good biscuits, cakes and other foods. The former is based on the main nutritional components of wheat kernels, the latter is the concept of determining the quality of wheat according to the needs of the quality of wheat products. The processing quality of wheat with high protein content is not necessarily good, and the wheat with poor processing quality loses the commodity value. Wheat, which can process high-quality biscuits, cakes and other food products, is biscuit, wheat for pastry use, wheat with high protein content and good cooking and baking qualities, bread-based, noodle quality Determine the bread with wheat and noodles with wheat.