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小麦品质的好坏，直接关系到面粉品质和食品工业的发展。我省春小麦育成品种蛋白质含量略低于地方品种，而且面筋质量差。小麦籽粒的品质包括营养品质和加工品质。当前我省小麦改良工作：一是选育蛋白质含量高，面筋强，质量好，能制作高级面包和优质粉的春小麦品种；二是蛋白质含量低，面筋弱，质量低，适合制作优质饼干和糕点的春小麦品种。不同专用品种品质有具体指标。改良途径：筛选现有适合不同用途的优良品系，加速繁殖；开展品质育种，建立优质品种生产基地；制定优质优价政策等。
The quality of wheat is directly related to the flour quality and the development of the food industry. The protein content of spring wheat cultivars in our province is slightly lower than that of local varieties, and the quality of gluten is poor. Wheat grain quality, including nutritional quality and processing quality. Current wheat improvement in our province: First, the selection of high protein content, gluten strong, good quality, can produce high-quality bread and flour of high quality wheat varieties; Second, low protein content, weak gluten, low quality, suitable for making high-quality biscuits and cakes Spring wheat varieties. Different varieties of specific quality indicators. Improved ways: screening existing suitable for different uses of fine lines, speed up breeding; carry out quality breeding, the establishment of high-quality varieties of production bases; development of high quality policy.