湿面筋含量和面团稳定时间与强筋小麦产量呈正相关。
There is a positive correlativity of the content of wet gluten and stable time of dough to the yield.
其余品质性状如湿面筋含量、粗蛋白含量等之间的差异不显著。
There had no significant difference on the other quality characters such as wet gluten content and gross protein content.
增施磷钾肥可提高强筋小麦蛋白质和湿面筋含量，改善小麦籽粒品质。
Increasing the phosphorus potassium can improve the strong gluten wheat protein and content of wet gluten, improve wheat grain quality.
结果表明，蛋白质和赖氨酸含量偏低，湿面筋含量、沉降值和面筋指数较高。
The result indicated that protein content and lysine content of all the varieties were commonly low, while wet gluten content, sedimentation value and gluten index were higher.
BR处理能提高两品种的干、湿面筋含量，但粗蛋白含量、沉降值两品种表现不同。
BR increased the gluten content of two cultivars, however, it hardly changed the total protein content and the sedimentation value.
延迟追氮时期可使籽粒蛋白质含量和干、湿面筋含量有较大幅度地提高，但对产量形成不利。
Delaying topdressing nitrogen could evidently improve protein and gluten content, but it was disadvantageous to yield formation.
容重随着施氮量的增加而降低；沉降值、湿面筋含量、面包体积和面包评分随施氮量的增加而提高。
Sedimentation value, wet gluten content, loaf volume and loaf score all increased with the amount of N-fertilizer added.
通过分析小麦全麦粉和小麦粉的湿面筋含量和面筋指数，比较了中国河南、法国小麦样品的面筋质量。
The results showed that though the wet gluten contents of the French wheat samples and flours were lower 22.
子粒蛋白质含量、容重、湿面筋含量、干面筋含量及沉淀值等性状的高值与显性基因有关，低值与隐性基因有关。
The high value of grain protein content, test weight, wet gluten content, dry gluten content and sedimentation value were related to dominant genes, and the low value was related to recessive genes.
适当叶面喷氮可以增加球蛋白、谷蛋白和总蛋白含量，并可提高籽粒硬度和湿面筋含量，增加面包体积和面包评分。
Foliage spraying properly nitrogen could increase the globulin, glutenin and total protein content, and increase grain hardness, wet gluten, loaf volume and loaf score.
本部分等同采用ISO 21415-2：2006《小麦和小麦粉面筋含量仪器法测定湿面筋含量》（英文版）。
Cadre divides adopting equation ISO 21415-2: 2006 " wheat and law of instrument of content of wheat flour gluten determine wet gluten content " (English edition) .
试验结果表明： 1。关中地区小麦品种（品系）籽粒的千粒重、容重、硬度、蛋白质含量、湿面筋含 量均较高，但沉淀值较低，蛋白质的质量较差；
Wheat varieties and lines in Guanzhong region were high in 1000-kernel weight, test weight, hardness, protein content and wet gluten content, but low in sedimentation value and protein quality.
试验结果表明： 1。关中地区小麦品种（品系）籽粒的千粒重、容重、硬度、蛋白质含量、湿面筋含 量均较高，但沉淀值较低，蛋白质的质量较差；
Wheat varieties and lines in Guanzhong region were high in 1000-kernel weight, test weight, hardness, protein content and wet gluten content, but low in sedimentation value and protein quality.
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