小麦面粉是新疆各族人民的主食,群众历来根据面粉色泽、麸皮含量、面食的筋力来评价面粉的品质.新疆的农业、粮食部门限于仪器设备,只测定了麦粒或面粉的蛋白质、淀粉、脂肪、灰分等的含量.目前,新疆各族人民生活水平普遍提高,他们要求食品多样化和富于营养,这就要有各种品质的面粉作保证.新疆小麦品种的品质怎样?能否满足不同食品加工的需要?为此,我们于1985年对新疆小麦品种原粮的制粉加工和面粉品质进行了测定. Wheat flour is the staple food of people of all nationalities in Xinjiang, and the masses have always evaluated flour quality according to the flour color, bran content and gluten strength of pasta.Agriculture and foodstuffs departments in Xinjiang are limited to instruments and equipment, and only the protein and starch , Fat, ash, etc. At present, people of all nationalities in Xinjiang generally improve their living standards, they require food diversification and nutrition, which requires a variety of quality flour for guarantee.What is the quality of wheat varieties in Xinjiang? To meet the needs of different food processing? To this end, we in 1985 on the Xinjiang wheat varieties of raw grain milling and flour quality were determined.