2011 China Wheat Quality Report Released

With the increase of grain quality, the increase in grain production has aroused more and more attention in the market. Commissioned by the Crop Management Department of the Ministry of Agriculture, the Grain Quality Supervision, Inspection and Test Center of the Ministry of Agriculture of Beijing, the Grain Quality Supervision, Inspection and Test Center of the Ministry of Agriculture of Harbin and the Grain Quality Supervision, Inspection and Test Center of the Ministry of Agriculture of Tai'an from 20 provinces (autonomous regions and municipalities) 234 wheat varieties and 775 wheat samples were subjected to full-quality inspection and analysis. On December 6th, the "2011 Wheat Quality Assessment and Expert Meeting on the Development of Wheat Industry" was held in Beijing and the 2011 China Wheat Quality Report was released. 》 Experts at the meeting believed that the report scientifically, objectively and impartially evaluated the current status of wheat quality in China and played an important guiding role in China's wheat production, purchase and sales, and processing industries.

The wheat samples collected in 2011 included 211 winter wheat varieties and 735 samples, 23 spring wheat varieties and 40 samples. The test items mainly relate to grain quality such as grain color, bulk density, hardness, moisture content, protein content, and drop number, flour yield, sedimentation value, ash content, wet gluten content, gluten index, and other flour quality, water absorption, formation time, and stabilization time. , Stretch area, elongation, maximum resistance and other dough quality, bread volume, bread score, noodles score and other baking cooking quality. According to the “China Wheat Quality Zoning Plan”, according to the strong gluten wheat area in the northern part of North China, the strong gluten, the middle gluten wheat area in the north of Huanghuai, the middle gluten wheat area in the south of Huanghuai, and the middle and lower gluten wheat areas in the middle and lower reaches of the Yangtze River, the weak tendons in the Sichuan Basin. Regional wheat quality areas such as wheat areas in the wheat fields of the wheat fields in the wheat fields of the wheat fields in the wheat fields in the northeast, spring wheat regions in the strong springs in the northeast, spring wheat regions in the middle spring in the north, spring wheat regions in the northwest strong gluten and spring wheat in the Qinghai-Tibet Plateau, and comprehensive description of the quality of wheat harvested in the main producing areas in 2011 . At the same time, the results of wheat samples that meet the requirements of the National Standard for High-quality Wheat, Wheat Quality Standard for Zhengzhou Commodity Exchange, Wheat Bread and Noodle Steaming Experts are announced.

From the perspective of the country's overall and wheat quality indicators, the weight density of wheat in 2011 was changed from 712 to 852 g/L, with an average of 798 g/L; the crude protein content of grains was varied from 9.36% to 17.21% with an average of 13.97%; the wet gluten content of flour was changed by 18.9. % ~ 43.1%, with an average of 30.7%; landing numerical amplitude of 62 ~ 553s, average 350s; dough stability time amplitude of 0.4 ~ 47.2min, an average of 5.4min. Among them, the bulk density of strong gluten wheat in North China was 739-825 g/L, with an average of 797 g/L; the crude protein content of grains varied from 12.62% to 16.15% with an average of 14.09%; the wet gluten content of flour varied from 26.6% to 35.4%. An average of 30.5%; drop value of 252 ~ 445s, an average of 366s; dough stability time amplitude of 0.4 ~ 47.2min, an average of 6.2min. The bulk density of strong gluten and medium-gluten wheat in the northern Huanghuai area ranges from 751 to 840 g/L with an average of 805 g/L. The content of crude protein in grains varies from 10.99% to 16.42% with an average of 14.04%. The wet gluten content of flour ranges from 23.8% to 38.8%. The average value of 31.4%; drop value of 138 ~ 458s, an average of 376s; dough stability time amplitude of 1.0 ~ 29.8min, an average of 4.9min. The bulk density of medium-gluten wheat in southern Huanghuai was 744-839 g/L with an average of 797 g/L. The crude protein content of grain was varied from 10.16% to 16.87% with an average of 14.14%. The wet gluten content of flour was changed from 19.4% to 43.1%. 32.0%; landing numerical amplitude 143 ~ 553s, average 366s; dough stability time amplitude of 1.1 ~ 28.5min, an average of 5.6min. The bulk density of medium and weak gluten wheat in the middle and lower reaches of the Yangtze River varied from 728 to 828 g/L with an average of 789 g/L; the crude protein content of seeds varied by 10.56% to 17.21% with an average of 13.41%; the wet gluten content of flour varied by 21.4% to 40.0. %, with an average of 29.6%; drop values ​​varied from 188 to 500 seconds with an average of 350 seconds; dough stabilization time varied from 1.2 to 23.5 minutes with an average of 7.5 minutes. In the Sichuan Basin, the moderate-weak gluten wheat region and the Yungui-Guizhou Plateau wheat region have a bulk density ranging from 712 to 830 g/L with an average of 779 g/L. The crude protein content of grains varies from 9.44% to 16.84% with an average of 13.99%; the wet gluten content of the flour varies by 18.9. %~34.8%, with an average of 27.6%; the falling number varies from 62 to 386s with an average of 198s; the dough stabilization time varies from 0.5 to 13.6 minutes with an average of 2.9 minutes. The bulk density of spring wheat in northeast strong spring region, middle spring spring wheat region in north, spring wheat region in spring with strong tendon in northwest and spring wheat in Qinghai-Tibet Plateau varied from 738 to 852 g/L with an average of 801 g/L, and the content of crude protein in grains varied from 9.36% to 17.16%. 13.89%; Wet gluten content of flour varies from 20.1% to 40.7%, with an average of 29.2%; falling value varies from 114 to 464s, with an average value of 315s; dough stabilization time varies from 1.2 to 13.6min, with an average of 4.5min.