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本文分析了种植在蒙大拿州三个地区的硬白春小麦品系与面包、面条产品有关的品质性状。这些硬白春小麦具有与品质优良的硬红春小麦对照品种相似的烘烤品质。硬白春小麦面粉与澳大利亚标准白麦面粉的区别在于用这些品系的面粉制作的面条硬度显著高于澳大利亚标准粉的面条硬度，而面条亮度尤其是放置 ２４ ｈ 后的亮度较澳大利亚标准白麦的低。硬白麦品系间面条色泽存在显著差异。这表明在育种过程中通过选择可以改善色泽性状，然而，在两种环境条件下，优质面条色泽与低蛋白含量有关，而在一种环境条件下与面包体积小有关。育种者选育面包、面条兼用型硬白春小麦品种时所面临的挑战是在保持优良的面包烘烤品质的前提下改良面条特性。
This article analyzed the quality traits associated with bread and noodle products of hard white spring wheat grown in three Montana regions. These hard white wheat have similar to the quality of hard red spring wheat control varieties of baking quality. The difference between hard white spring wheat flour and Australian standard white wheat flour is that the noodle hardness of flour produced from these strains is significantly higher than the noodle hardness of Australian standard flour. The brightness of noodles, especially after 24 h, is lower than that of Australian standard white wheat . There was a significant difference in noodle color between hard white wheat lines. This suggests that color selection may improve color traits during breeding, however, under both environmental conditions, the quality of the noodles is related to the low protein content and to the small size of the bread under one environmental condition. Breeding breeders, noodles and hard white spring wheat varieties face the challenge is to maintain good bread baking quality under the premise of improving the noodle characteristics.