Beidou Brand Xiaobing Wheat

Beidou Brand Xiaobing Wheat

　　Beidou Brand Xiaobing Wheat

　　The Xiaobing 33 variety has been analyzed and certified by the Grain Quality Supervision and Testing Center of the National Ministry of Agriculture as a high-quality bread wheat variety. Its main analytical data are as follows: crude protein content 7.14%, wet gluten 35.8%, sedimentation value 60.8%, water absorption 6%, development time 14 minutes, stability time 38.5 minutes, and bread volume 800 cubic centimeters. This variety yields 7–10% more flour compared to ordinary varieties. The flour is white in color with excellent gluten strength, making it most suitable for making dumplings, bread, noodles, and similar products. It has been assessed by bakers at the Diaoyutai State Guesthouse and found to produce bread of quality comparable to that made from imported premium flour—namely Hong Kong Golden Elephant Flour. In 2000, it was rated as a Jilin Provincial Famous Brand Product. At the Second National Bread Wheat Quality Evaluation Conference, its bread score surpassed that of imported Canadian Western Spring Wheat and U.S. Northern Dark Northern Spring Wheat.