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In order to investigate the wheat quality in China, representative wheat covering more than 70% of the province were collected, based on wheat cultivars and planting areas. A total of 1,971 samples of wheat harvested in 2020 were collected for quality index evaluation. The overall level of crude protein content and gluten content is high, and the average values are 14.3% and 33.1% respectively. The quality of gluten is slightly poor, and the average value of gluten index is 68. The average flour stability is 7.1 min, and 32.8% of the samples accord with the requirements of strong gluten wheat (8 min). The overall level of maximum resistance and energy of extensograph test is general, and the average values are 355 EU and 70 cm2 respectively. In terms of food quality, the overall quality level of noodles was good, with the average score reached 81, and 74.2% of the samples reached over 80 points. The overall level of steamed bread and bread processing quality are general, with the average food score are 74, and the samples with more than 80 points are 30.5% and 43.3% respectively. The cake processing quality is poor, and the samples with more than 80 points account for only 14.3%. The proportion of wheat meet the standard of “High quality wheat-Strong gluten wheat” (GB/T 17893—1999) is 7.7%, 0.007% meet the standard of “High quality wheat-weak gluten wheat” (GB/T 17893—1999), and 36.5% meet the standard of “Quality classification of wheat varieties” (GB/T 17320—2013), of which 28.3% meet the requirements of high quality wheat. and 6.6% are high quality of strong gluten wheat, The proportion of wheat meeting the standard of “Quality Grain and Oils of China - Wheat” (LS/T 3109—2017 ) is 78.4%, of which the proportion of strong gluten and hard wheat is 6.8%.

The quality of wheat is affected by genotype and environment.Different varieties of wheat show different quality,and the influence of environment and genotype is also different.In this paper,the indexes of quality and food processing quality of 31 samples of Zhoumai 33 from different planting areas of Henan,Anhui,Jiangsu and Shanxi in 2018 and 2019 were studied and analyzed.The results showed that the quality performance of Zhoumai 33 was different in different locations,among which gluten content,farinograph stability,tensile energy,extensibility,maximum resistance,peak viscosity and bread quality varied greatly in different planting locations.The variation degree of noodle quality was little.The average score of sensory taste of bread and noodles in two years reached 81.7 and 87.1 respectively,all of which reached the level of high-quality bread and high-quality noodle wheat.The noodles had bright yellow color,good luster,good elasticity,high sensory score,the noodle score was not sensitive to environmental changes,and the quality was relatively stable.

To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative samples from two major wheat producing provinces of henan and shandong. The results showed that， the volume， the volume score， the appearance score and the final comprehensive score of bread were significantly improved after the addition of malt flour and ascorbic acid. The bread crown became larger and the neck became more prominent; however， the color， texture and texture structure of bread scores changes were not obvious. In the analysis of texture， the hardness and toughness decreased significantly， the attenuation ratio did not change obviously. The slice area， slice circumference， cell number and cell density of bread increased significantly in the analysis of c-cell results.The slice brightness and cell diameter of the slices decreased significantly. There is a correlation between the instrument evaluation index and some parameters in the bread sensory evaluation.

In order to assess taste quality of main japonica rice varieties in China, and illustrate exact proportion of varieties meetingthe requirements of the standard China Good Grain and Oil — Paddy,333 samples of japonica rice varieties were collected and their indexes including taste quality, protein content and chalkiness were detected and analyzed.The results revealed that for tastevalue the proportion of the varieties which met the requirements of the standard China Good Grain and Oil was about 42%, which equals to about 37% calculated by promotion area; for chalkiness the proportion was about 90.5%.The average content of crude protein was 8.8%, in which the proportion of samples with the value lower than 8% was 22.1%.It provides a theoretical support for further optimizing standards and effectively promoting action plans in grain and oil in future by getting exactly the general situation of japonica ricequality in China.