In this paper, we prepared crisp biscuits from three varieties of wheat, i.e. Zhoumai 22, Xinluo 4 and Aikang 58, and compared the three kinds of crisp biscuits with those prepared from two kinds of commercial biscuit flour to study the quality adaptability of the three varieties of wheat. We also analyzed the physicochemical indexes of wheat flour samples, the rheological characteristics of dough and the quality of biscuit. The results showed that Aikang 58 was superior in preparing the crisp biscuits.%以周麦22、新漯4、矮抗58 3个品种小麦为原料分别制作酥性饼干,同时选取两种商用饼干专用粉进行对比试验,研究3种小麦对酥性饼干的品质适应性.分析了样品理化指标、面团的流变学特性和饼干的品质,结果表明:矮抗58为制作酥性饼干的优良品种.
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