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。
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。
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。
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