根据小麦加工后面粉的不同用途 ,把优质小麦分为三类 :①强筋小麦 :角质率大于 70 % ,胚乳为硬质 ,面粉筋力较强 ,适用于制作面包 ,也适用于制作某些高档面条或用于配麦。②中筋小麦 :胚乳为半硬质或软质 ,面粉筋力适中 ,适用制作面条、饺子、馒头等食品。③弱筋小麦 :角质率小 According to the wheat flour after different uses, the high-quality wheat is divided into three categories: ① strong gluten wheat: more than 70% of the stratum corneum, endosperm is hard, strong gluten, suitable for making bread, but also for the production of some high Noodles or used with wheat. ② medium-gluten wheat: endosperm semi-hard or soft, moderate gluten flour, for making noodles, dumplings, bread and other foods. ③ weak gluten wheat: small horny rate