1. Strong gluten wheat refers to wheat with high gluten value and strong gluten, which is mainly used to make bread, and foods that need strong gluten flour such as Lamian Noodles and jiaozi. Compared with ordinary wheat, wet gluten, dough stability time, falling value and other indicators are mainly added to measure the content and quality of wheat gluten value, fermentation quality and the quality of processed bread and food. ?

2. Weak gluten wheat is a high-quality raw material for making biscuits and cakes. Its biggest feature is drought resistance and high yield, which is especially suitable for dry land planting. The quality rate of flour is not less than 70%, and the processed wheat flour is weak, so it is suitable for making cakes, crisp biscuits and other foods.

3. Medium gluten wheat is a kind of wheat with hard or semi-hard grain, moderate protein content and gluten strength, and good ductility, which is suitable for making noodles or steamed bread.

Extended data

Many factors that affect the futures price of strong gluten wheat finally affect the price through the relationship between supply and demand. There are mainly economic factors (economic fluctuations, changes in interest rates and exchange rates); Policy factors (financial policy, agricultural policy, grain and oil policy); Natural factors (planting area, yield, climate); Psychological factors (psychological expected changes); Market factors (market size and speculation, etc.). ).

On the supply side: the change of the national reserve imported wheat inventory; The yield of domestic strong gluten wheat is mainly affected by planting area and climate. The import and export volume of the world's major producers. Demand: domestic consumption and export volume of high-quality wheat, commodity balance at the end of the period and other factors.

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