MySheen

Weimai No. 7

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, Weifang Academy of Agricultural Sciences. The average yield per mu in the regional trial from 1998 to 2000 was 533.65 kg, 3.7% higher than that of the control. Crude protein content (dry base) 14.78%, bulk density 766g/l, wet gluten 31.8%, dry gluten 10.8%, sedimentation value 35.6ml, water absorption 59.04%, formation time 4.5min, stability time 8.5min, fracture time 10.0min, softening degree 65B.U, evaluation value 58.0. Processing quality: noodle evaluation

Weifang Academy of Agricultural Sciences. The average yield per mu in the regional trial from 1998 to 2000 was 533.65 kg, 3.7% higher than that of the control. Crude protein content (dry base) 14.78%, bulk density 766g/l, wet gluten 31.8%, dry gluten 10.8%, sedimentation value 35.6ml, water absorption 59.04%, formation time 4.5min, stability time 8.5min, fracture time 10.0min, softening degree 65B.U, evaluation value 58.0. Processing quality: noodle score 86.5. Approved by Shandong crop Variety approval Committee in September 2001. The summer harvest area in 2002 is 20,000 mu, which is mainly produced in Weifang.

 
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