我国大宗小麦面制品产业提质增效发展战略研究  

Research on Development Strategy of Improving the Quality and Efficiency of China’s Bulk Wheat Flour Product Industry

作　　者：景丽[1] 张磊 孟俊杰[1] 杜涛[1] 王静[1] 张夏 JING Li;ZHANG Lei;MENG Jun-jie(Institute of Agricultural Economy and Rural Development,Henan Academy of Agricul-tural Sciences,Zhengzhou,Henan 450002;Institute of Agricultural Economics and Information,Guangdong Academy of Agricultural Sci-ences/Key Laboratory of South China Urban Agriculture,Ministry of Agriculture and Rural Affairs,Guangzhou,Guangdong 510640)

机构地区：[1]河南省农业科学院农业经济与农村发展研究所,河南郑州450002 [2]广东省农业科学院农业经济与信息研究所/农业农村部华南都市农业重点实验室,广东广州510640

出　　处：《安徽农业科学》2025年第2期253-255,259,共4页Journal of Anhui Agricultural Sciences

基　　金：中国工程院战略研究与咨询项目(2023-XY-31);国家社会科学基金重点项目(20AJY012)。

摘　　要：目前我国优异的强筋和弱筋小麦品种品质性能已能与西方国家的小麦品种相当,以此为原料的优质面包和饼干等面制品品质也能与国外相媲美。但以面条和馒头为代表的大宗面制品发展反而相对滞后,与以强筋、弱筋小麦为原料的面包、饼干糕点等面制品品质相比,在品质标准、科技研发支撑体系、技术创新等方面存在明显短板。从供给端的角度分析我国大宗面制品产业发展现状和存在的突出问题,结合消费端的特征及趋势,提出相应对策措施,以期为相关部门和企业发展提供借鉴和参考。At present,the excellent quality and performance of strong and weak gluten wheat varieties in our country are comparable to those of wheat varieties in Western countries,and the quality of high⁃quality bread and biscuits made from this raw material can also be comparable to that of foreign countries.However,the development of bulk flour products represented by noodles and Mantou has lagged behind.Compared with the quality of bread,biscuits and cakes made from strong gluten and weak gluten wheat,there are obvious shortcomings in quality stand⁃ards,scientific research and development support system,technological innovation and other aspects.This article analyzes the current develop⁃ment status and prominent problems of China’s bulk noodle industry from the perspective of the supply side,and proposes corresponding coun⁃termeasures and measures based on the characteristics and trends of the consumer side,in order to provide reference and guidance for the de⁃velopment of relevant departments and enterprises.

关 键 词：大宗面制品 提质增效 产业发展 战略研究 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]