There are two evaluation criteria for the quality of wheat. One is the physical and chemical index of internal components, and the other is the adaptive index of application efficiency. Through a large number of experiments and long-term research, it is found that the intrinsic quality of wheat flour depends not only on the quantity and quality of protein, but also on the overall situation of protein, starch, lipids, hemicellulose and active substances in flour. There are more than 100 varieties of high-quality wheat in China, and the protein (gluten) content is generally greatly increased.
The quality of some varieties of protein has also been significantly improved. Although domestic high-quality wheat can approach or reach foreign standards in protein, there is a big gap with foreign wheat in application index. Using foreign evaluation standards for reference, the application index accounts for 75% and the physical and chemical index accounts for 25% in wheat grading.
The use of wheat
Uses of Hard Winter White Wheat Because the national standard does not stipulate the intrinsic quality, the products delivered by Hard Winter White Wheat in the future are quite miscellaneous, including varieties with higher intrinsic quality and varieties with lower intrinsic quality, so the uses are also different. When there is no strong gluten wheat futures, the delivery standard of hard winter white wheat futures is generally adopted. But with strong gluten wheat futures, those hard winter white wheat that can meet the standard of strong gluten wheat are specially used for making bread, jiaozi, Lamian Noodles and so on. , so that most of the strong gluten wheat is separated from hard wheat.
Judging from the standard of futures delivery, the stability time of hard winter white wheat is generally below 8 minutes (not excluding more than 8 minutes). Hard wheat, which can't meet the standard of strong wheat, is mostly used as steamed bread, noodles and jiaozi. High-quality strong gluten wheat is mainly used to process bread, Lamian Noodles, jiaozi and other foods that need strong gluten flour. Among them, all the bread is made of high-quality strong gluten wheat, which has the highest requirement for wheat quality. In order to improve the quality of bread flour, some domestic special flour mills often add imported strong gluten wheat to domestic high-quality strong gluten wheat.
When processing jiaozi flour, high-quality strong gluten wheat should be added to improve the quality of flour and the taste of food. In addition, for some poor quality wheat, high-quality strong gluten wheat is added to improve the internal quality and process steamed bread and other pasta. For example, in Northeast China, high-quality strong gluten wheat is matched with spring wheat to improve the quality of spring wheat flour.