以郑麦379为材料，研究其在河南省8个地区、2个年度的品质及其稳定性，旨在为郑麦379的合理区域布局及推广提供依据。结果表明，2 a郑麦379的平均面粉吸水率为62.9%，平均面团稳定时间为10.7 min，平均湿面筋含量为30.7%，均达到国家优质强筋小麦标准。通过差异显著性分析发现，郑麦379的籽粒容重、籽粒硬度、面粉白度、面团形成时间、面团稳定时间、拉伸曲线面积等在年际间均无显著差异，说明该品种上述指标在不同年份间表现稳定。在制品试验中，郑麦379和优质强筋小麦品种郑麦366的面包、面条的综合评分分别为85.0、82.3分和92.0、83.9分。与郑麦366相比，郑麦379的面包品质表现稍差，面条蒸煮品质较好，尤其是口感，为面包、面条兼用型品种。

The quality and its stability of Zhengmai 379 were studied within two years in eight regions in Henan Province,so as to provide foundation for the rational region layout and promotion of Zhengmai 379.The results showed that Zhengmai 379 could reach the national high-quality strong gluten wheat standard.The average of water absorption rate,stabilization time and wet gluten content were 62.9%,10.7 min and30.7% respectively.The main quality indicators had no significant difference between 2017 and 2018,such as grain volume weight,grain hardness,flour whiteness,dough formation time,dough stabilization time and stretch area,indicating that the above indexes was stable in different years.The product experiment showed that bread and noodle sensory scores of Zhengmai 379 were 85.0 and 82.3,which of highquality strong gluten wheat variety Zhengmai 366 were 92.0 and 83.9, respectively.Compared with Zhengmai 366,the baking quality of Zhengmai 379 showed worse,and the noodle cooking quality was better,especially the taste.