Analysis on Farinograph Parameters of Wheat in Central Hebei in 2008

The wheat quality directly affects the product quality and economic benefit of flour milling enterprises.The farinograph parameters are the most important factor to evaluate the dough rheology characters.The farinograph parameter of 81 samples from Shijiazhuang,Hengshui and Cangzhou are analyzed.The results show that the mean stability time is 6.39±6.10 min and the coefficient of variation is 95.46%,which indicates that there are great differences of quality among the samples.30.10% and 24.69% of the samples reach the quality standards of strong gluten wheat and medium-gluten wheat,respectively.