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本研究对当前山东省推广的３４个冬小麦品种（系）进行了综合品质分析，其主要性状的平均值为：容重７６２±２３．３克／升，出粉率６７．２±３．１％，籽粒蛋白质含量（干基）１４．５±０．８％．面粉白度７５．６±３．５％，面粉湿面筋含量３４．０±３．６％，沉淀值３３．５±１０．９毫升，面团形成时间３．０±２．０分，稳定时间５．２±３．９分，评价值５１±１１。品质较好的品种（系）有：８８４１８７、临汾５０６４、ＰＨ８２—２—２、齐８４０１、鲁麦１３和鲁麦１９。山东省小麦品种品质改良仍应采取以提高蛋白质和面筋的质量为主要目标，营养品质、磨粉品质和食品制作品质协调提高的策略，同时，通过各种途径把优质与高产紧密结合起来。
In this study, 34 winter wheat cultivars (lines) popularized in Shandong Province were comprehensively analyzed. The average of main traits was 762 ± 23.3 g / L and the yield was 67.2 ± 3.1% , Grain protein content (dry basis) 14.5 ± 0.8%. Flour whiteness 75.6 ± 3.5%, flour wet gluten content 34.0 ± 3.6%, sedimentation value 33.5 ± 10.9 ml, dough formation time 3.0 ± 2.0 minutes, stable time 5.2 ± 3.9 points, evaluation value 51 ± 11. Better quality varieties (lines) are: 884187, Linfen 5064, PH82-2-2, Qi 8401, Luomai 13 and Lumai 19. The quality improvement of wheat varieties in Shandong Province should still adopt the strategy of improving the quality of protein and gluten as the main objective, improving the nutritional quality, milling quality and food production quality. At the same time, the high quality and high yield are closely combined through various means.