论小麦品质、专用粉、食品品质、改良剂之间的相互关系

简要总结了我国现阶段小麦品质及小麦粉品质的基本情况，指出了国产小麦及小麦粉品质方面存在的主要问题和原因，探讨了蛋白质数量和质量对小麦加工品质和烘焙品质的影响，以及小麦品质，小麦粉品质，食品品质，品质改良剂之间的相互关系，我国21世纪培育推广优质专用小麦品种的目标和重点，小麦粉工业产品结构调整的主要方向，提出了“优势小麦内涵确定依据”，“小麦粉品质改良剂的开发和应用是一个永恒的课题”的重要学术观点。

The Relationship among Wheat Quality,Special Flour,Food Quality and Quality Improver

The thesis briefly summarizes the state of the current wheat quality and flour quality.The author pointes out the main problems and the causes at the aspect of domestic wheat and flour.The effect of the quality and quantity of wheat protein on wheat processing characteristis and baking quality is involved.The relationship among wheat quality,flour quality,food quality and quality improvers is discussed.The main target and emphasis of wheat breeding,and the direction of flour industry's structure adjustment are stated.As an important opinion the author explaines the principle for judgment of good quality wheat,and consideres that the development/application of flour quality improvers is a forever subject.