Cheng Shunhe, a wheat breeding expert from the Jiangsu Lixiahe Institute of Agricultural Sciences, succeeded in breeding the glutinous wheat. At present, the cultivation of the variety has reached the comparative trial period of production, and it is expected to enter mass production and market development in the next year. In the natural cereals, rice, corn, etc. are all alkaline, while wheat is not alkaline. The quality is mainly determined by the protein content and muscle strength. Because of the lack of traits, breads, buns, and other foods made from wheat flour tend to harden and crack when stored for a long time. The glutinous wheat cultivated by Lixiahe Agricultural Institute in Jiangsu solved this problem. Mainly through the white fire wheat in Jiangsu and Kanto 107, the United States IKE varieties hybrid gene was obtained after the frog, and their subsequent generations and Yangmai 158 varieties of back to back, the baboon quality is fixed on the Yangmai 158 varieties. After successful cultivation of waxy wheat varieties, not only can the taste of pasta be improved, but also it has great market development prospects, which can be widely used in papermaking, textile, pharmaceutical and other industries.
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