因此，溶涨值或透光率可以方便地运用于面筋强度的测定上。
So STV or RPL could be applied to determine the gluten strength conveniently.
结果表明，陕西省小麦品种资源材料的面筋强度以中筋偏弱为主，优质强筋小麦和弱筋小麦材料较少。
The results indicated that middle-gluten wheat occupied a main place in Shaanxi wheat resources. Strong-gluten wheat and weak-gluten wheat were miner.
实践证明，利用基因枪法，将HMW-GS基因导入普通小麦的细胞核内，能够达到改良小麦面筋强度的目的。
Experiments proved that HMW-GS genes transformed to wheat lines by microprojectile bombardment could improve wheat gluten strength.
中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
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