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根据通心面的商品外观、加工品质和蒸煮品质对硬粒小麦原料提出的主要品质要求，在优质硬粒小麦８７（３４１）品系的选育过程中，品质性状的选择以蛋白质、面筋和黄色素为主。Ｆ３代面筋的质量、含量和黄色素含量的分离相当大，为不错失优质品系，应从Ｆ３代起就开始分析。Ｆ４代在农艺性状选择的基础上，为品质测试和品质上择优汰劣的关键世代。Ｆ５代及其后代的选择则继续兼顾产量和品质指标，以达到高产优质的选育目的
According to the main quality requirements of durum wheat raw materials, the appearance, processing quality and cooking quality of macaroni, the selection of quality traits in the selection of high-quality durum wheat 87 (341) lines is based on protein, gluten and yellow Color-based. F3 generation of gluten quality, content and the separation of yellow pigment content is quite good for the loss of quality strains, should be from the F3 onwards began to analyze. F4 generation agronomic traits on the basis of choice for the quality of testing and quality selection of inferior key generation. The F5 generation and its offspring continue to take into account both yield and quality indicators in order to achieve high yield and quality breeding purposes