小麦的野生近缘种中蕴藏着丰富的优良基因，是小麦遗传改良中宝贵的基因资源。
Wild relatives of wheat in a large collection of excellent genes are valuable genetic resources for the genetic improvement of wheat.
对陕西关中地区60多年来小麦品种产量及产量结构的遗传改良进行了分析。
The present study was aimed at studying the genetic improvement in yield and yield components of wheat cultivars grown in Mid Shaanxi area over last 60 years.
因此有可能通过遗传改良提高小麦出粉率、改善面粉色泽。
It is possible to improve flour yield and flour color through genetic improvement.
但随着小麦栽培品种单一化导致基因大量流失，使其遗传基础日益狭窄和抗源匮乏，对其产量和品质的进一步改良起着极大的限制作用。
However, the narrow genetic basis of wheat has limited the further improvement of yield and quality, which is essential to maintain the increasing population.
本文从面条煮面品质鉴定方法、面条品质与小麦（面粉）品质的关系和小麦面条品质遗传改良等方面阐述了国内外小麦面条加工品质研究进展。
The study on noodle industrial quality were reviewed, including testing method, the relationship between wheat (flour) quality and noodle quality and genetic improvement of noodle wheat varieties.
小麦面筋蛋白品质是决定其加工品质的重要因素，也是近年来小麦品质遗传改良的研究重点。
Wheat gluten quality is an important factor of wheat processing suitability and has been a focus subject in the field of wheat quality genetic improvement research.
对春化基因及其等位变异的研究对小麦冬、春性的遗传改良具有重要指导意义。
Researches on the vernalization gene and its allelic variation can efficiently facilitate the improvement of growth habit in breeding program.
研究结果对于改良小麦加工品质，加深了解小麦HMW-GS编码基因的遗传特性结构特性等具有理论意义和实践价值。
The present study is theoretical and practical valuable for the improvement of wheat processing quality and the further understanding of the genetic and structural features of HMW-GSs encoding genes.
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。
It is important for improving wheat quailty to comprehensively understand the inheritance, chemical characters of glutenin subunits and the relationship to the baking quailty.
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。
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。
The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper.
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