我院小麦育种组承担北京市高教局下达的“高产优质小麦新品种的选育”重点研究课题。经过几年努力,品质育种已取得突破性进展,育成了高蛋白优质面包小麦新品系北农3号。经中国农科院作物所小麦品质分析室化验分析,北农3号蛋白质含量16.9—17.1％,烤面包品质优良。每100克面粉烤制的面包体积为725cm~3,大大超过了进口小麦粉。此外,在面包皮色、外形、包心色泽、平滑度、弹柔性、纹理特性、口感等方面,都达到了优良标 Our wheat breeding team bears the key research topic of “Breeding of High Yield and High Quality Wheat New Varieties” issued by Beijing Higher Education Bureau. After several years of efforts, quality breeding has made breakthrough progress, bred into a high-protein bread wheat new line Beinong 3. The Chinese Academy of Agricultural Sciences crop by wheat quality analysis room laboratory analysis, the North of 3 protein content of 16.9-17.1%, good quality baked bread. The bread volume baked per 100 grams of flour is 725cm ~ 3, far exceeding the import of wheat flour. In addition, the bread color, shape, heart color, smoothness, flexibility, texture, taste and so on, have reached the excellent standard