The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat-Based Foods

Table 10

Quality index of special wheat varieties with different types of Naan.

Project		Index
		High gluten naan	Ordinary naan	Weak gluten naan
Grain	Hardness index	≥60.0	50.0∼59.0	<50.0
	Protein content/%	≥13.0	12.5∼12.9	<12.5
	Bulk density (g/L)	≥700.0	≥700.0	≥700.0
Wheat flour	Wet gluten content (14% water base)/%	≥28	26.0∼27.9	<26.0
	Hydroscopic rate (%)	≥58.0	≥56.0∼57.9	<56.0
	Stable time/min	≥6.0	3.0∼5.9	<3.0
	Maximum resistance to extension/EU	≥300.0	200.0∼299.0
	Extension area/cm^2	≥65.0	50.0∼64.0