The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper.
全面了解小麦麦谷蛋白亚基的遗传、生化特性及与烘烤品质的关系，有助于小麦品质的改良和研究。
Most of studies on the relationships among glutenin, glutenin fractions, glutenin polypeptides and quality were made because of the importance of glutenin in bread making quality.
由于麦谷蛋白在面包制作品质中的重要性，目前有关麦谷蛋白、麦谷蛋白组分、麦谷蛋白多肽和品质之间的关系研究非常活跃。
The experiment of making peony vinegar bread with vinegar, peony leaves leaching liquor and farina leaching liquor is introduced. The factors influencing the quality are analyzed.
介绍了以米醋、牡丹花瓣浸提液和牡丹花粉浸提液为辅料生产保健面包的试验，并对影响面包品质的因素进行了分析。
We will use the most sincere, making the most delicious bread. Five-star hotel baker's quality, absolute natural materials. We baking arts.
我们用最真诚的心意，制作最美味的面包，五星级酒店饼房的品质，绝对天然的原料。
We have acquired a high quality assurance for all stages of the bread making process.
我们对面包制作过程的所有阶段都已经取得高质量的保证。
Here is our evidence for making high quality bread. That is the baking ingredient OYC SHANGHAI has been making a huge achievement in Japan.
品质优良的面包都有确确实实的技术支持。东酵上海的面包原料均经过了日本市场的良好销售业绩验证。
Wheat grain hardness is one of the main characteristics that determine the quality, the end-use and international trade through directly affecting both the milling and bread-making qualities.
小麦籽粒硬度是小麦的重要表型性状之一，它直接影响小麦的磨粉品质和烘烤品质，是决定小麦品质优劣、最终用途和小麦国际贸易的重要指标之一。
The composition and content of gliadins play an important role in affecting bread-making quality of wheat.
麦醇溶蛋白作为小麦胚乳中重要的贮藏蛋白，其组成和含量对小麦面粉的烘烤品质具有重要影响。
Wheat flour water soluble pentosan has little influence on dough and bread-making quality.
而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。
Steamed bread making and scoring can objectively reflect the quality of wheat.
馒头的实验室制作及品尝评价，能真实客观的反映小麦的食用品质。
Steamed bread making and scoring can objectively reflect the quality of wheat.
馒头的实验室制作及品尝评价，能真实客观的反映小麦的食用品质。
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