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Saturday, November 10, 2001, updated at 15:37(GMT+8)

China Cultivates New Variety of Wheat with Whiter Flour

China has cultivated a new variety of wheat which produces very white flour which is preferred by Chinese pastry consumers.


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China has cultivated a new variety of wheat which produces very white flour which is preferred by Chinese pastry consumers.

According to the assessment report released by the quality control department under the Ministry of Agriculture, the natural whiteness of the wheat flour is the highest of its kind in China, and even higher than overseas products.

Experts say the natural whiteness of the flour ranges from 81 to 84 degrees, compared with 76 degrees in other Chinese-developed wheat.

Flour blended with whitener available on the Chinese market is about 82 degrees.

The new variety of wheat, named "Shandong Quality Wheat No. 3", was cultivated by a group of experts led by professor Tian Jichun of the Shandong Agricultural University after decade-long research.

Professor Tian said steamed bread, noodles and boiled dumpling are the major staple food for several hundred million people in northern China.

Some domestic flour producers tend to use whitener to make their flour look whiter to please consumers, said the professor.

Tian said the whitener, if not used properly, may be unhealthy.

Australian and other overseas wheat producers have been marketing wheat which produces very white flour in China.




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