对强面筋、中强面筋和弱面筋类型的 3个小麦品种的烘焙品质进行分析。结果表明 ,随发芽程度加深 ,籽粒蛋白质含量降低 ,α -淀粉酶活性增强 ,面粉和面曲线改变。小于 41h发芽处理的强面筋、中强面筋小麦小于 18h发芽处理的弱面筋小麦 ,其面包烘焙品质与对照处同一水平。发芽对面包烘焙品质影响 ,弱面筋类型品种比强面筋类型品种更为敏感 The baking quality of 3 wheat varieties with strong gluten, moderate gluten and weak gluten was analyzed. The results showed that with the deepening of germination, the content of grain protein decreased, the activity of α - amylase increased and the curve of flour and flour changed. The gluten wheat less than 41h germinated strong gluten, moderate gluten wheat germinated less than 18h, the bread baking quality is the same as that of the control. Sprouting on bread baking quality, weak gluten type varieties are more sensitive than strong gluten type varieties