High-quality special wheat introduction
The concept of a bogey concept is unclear. In the past few years, due to misinformation by some propaganda, many localities believe that only strong gluten bread wheat is regarded as high-quality special wheat, and it is necessary to expand blindly. In fact, this understanding is very inappropriate. The high-quality special wheat that is currently required on the market can be roughly divided into four categories: the first is high-quality, strong-gluten bread wheat, the second is weak gluten wheat used as biscuits and cakes, and the third is medium-gluten wheat used as noodles; The fourth category is dedicated wheat used as a steamed bread. Shantou and noodles are the staple food of the people of our country. The market demand is very large. Therefore, the selection process must be based on the local ecological conditions and the consumption habits of the people. Second, avoid one-sided pursuit of protein content to improve the quality of measurement of wheat, not only depends on its nutritional quality, but also see its processing quality. Nutrition quality depends not only on the total protein content, but also on the level of lysine content. In addition to processing quality including bulk density, hardness, flour extraction rate, flour whiteness and other added quality, we should also look at gluten content, dough stability time, settlement value and other secondary processing quality. High-quality wheat of different purposes has different requirements for various indicators. It is not that the higher the protein content is, the better, and the protein content of weak gluten wheat used as biscuits and cakes must not be lower than a certain value (because of this wheat processing The cakes can be used as strong gluten wheat bread, but also can not only look at an indicator of protein content. Although the protein content of some varieties is very high, but the stability of the dough can not meet the requirements, still can not be a good bread wheat. The wheat used as steamed bread, if the protein content is too high, the steamed buns will instead shrink on the surface, have a dark color, have a rough structure, and have uneven pore sizes, failing to meet the quality standards. Three bogey ignore the natural conditions and the impact of cultivation and management techniques on wheat quality In recent years, many flour processing companies have responded that domestically produced same wheat varieties often have different quality due to different location sources. This shows that the quality of wheat is not only genetically controlled by the species itself, but also the environmental conditions and cultivation management have a great influence on it. Changes in the amount of fertilizer and even fertilization can also affect the protein content by 4-5 percentage points. The values ​​of the sedimentation value of flour, dough stability time, and water absorption rate were higher in the same variety of brown loam soil, followed by shajiang black soil, and lowest in fluvo-aquic soil. Therefore, the impact of the above external conditions on wheat quality must be taken into account when introducing, and based on local conditions, practical and feasible high-quality and high-yield cultivation techniques should be formulated, and the planted plants should be scaled to improve and stabilize the quality of wheat. Four Bogey and Non-Fair Trade and Purchase Contracts for Manufacturers The cultivation of high-quality special wheat is based on the improvement and stabilization of quality. It must also be aimed at the market, and a fair purchase and sales contract with the manufacturer. In this way, we can achieve high quality and excellent prices, and increase efficiency. In some places in the past few years, due to blind planting of unfair purchase and sales contracts, the market was surplus and the victims were still growers themselves.