面团在水中被搓洗时，淀粉、麸皮渐渐离开，最后只剩下一块具有黏弹性的橡胶 状物质，这就是所谓的湿面筋（wet gluten）。湿面筋烘去部分水分即为干面筋（drygluten）。
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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.
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