81 wheat samples newly harvested in Henan Province in 2011 were tested, the grain quality traits and dough rheological properties were analyzed. The results showed that the average bulk density of wheat was (781. 58±21. 13) g/L, the average grain protein content was (14. 27±0. 91)%,the average gluten content was (30. 78±2. 77)%,the average gulten index was (79. 99 ± 16. 41)%, the average falling number was (329. 86 ±37. 06) s.the average dough stability time was (9. 63±8. 55) min,the average tensile area was (81. 88±33. 26) cm2 ;among them,the grain protein content of 59. 26% wheat samples was more than 14.0%,the wet gluten content of 32. 10% wheat samples was more than 32. 0%,the dough stability time of 41. 98% wheat samples was more than 7. 0 min,the falling number of 79. 01% wheat samples was more than 300 s, which all reached the requirements of wheat quality standard GB/T 17892-1999.%通过对2011年河南省三个主要种植区域收获的81份小麦样品进行检测,分析其籽粒品质性状及面团流变学特性.结果表明,小麦体积质量(容重)平均值为(781.58±21.13)g/L,籽粒蛋白质质量分数平均值为(14.27±0.91)％,湿面筋质量分数平均值为(30.78±2.77)％,面筋指数平均值为(79.99±16.41)％,降落数值平均值为(329.86±37.06)s,面团稳定时间平均值为(9.63±8.55)min,拉伸面积平均值为(81.88±33.26)cm2；其中,59.26％的小麦样品籽粒蛋白质质量分数在14.0％以上,32.10％小麦样品湿面筋质量分数在32.0％以上,41.98％小麦样品的面团稳定时间在7.0min以上,79.01％的小麦样品降落数值在300s以上,达到《优质小麦强筋小麦》(GB/T17892-1999)品质标准的规定.
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