If you cross soft wheat with hard wheat you can produce flour suitable for making bread.
如果你把软麦和硬麦杂交，你就可以生产出适于制作面包的面粉。
If you cross soft wheat with hard wheat you can produce flour suitable for making bread.
如果你把软麦和硬麦杂交，那么你就可以生产出适于制作面包的面粉。
Although the proteins of wheat flour are superior for making bread, nutritionally they are incomplete.
尽管小麦面粉中的蛋白质就制作面包而论有它优越的地方，但营养方面不完全。
Systems for gathering food, which is a requirement for healing by resting at a bed: fishing, growing wheat for making bread and beer, grapes for wine, and animals for meat.
系统采集食物，这是一个要求在床上休息的治疗效果：钓鱼，种植小麦做面包和啤酒，葡萄酿酒，和动物的肉。
Effects of domestic lipase on wheat bread flour was studied by rheology te st? Bread-making experiments.
通过流变学试验、面包烘焙试验，探讨了国产脂肪酶对面包粉品质的影响。
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 new bread-making, noodle-making winter wheat line, Dingjian 6 is introduced by Dingxi Dryland Farming Research and Extension Center from Ukraine in 2000, and is selected from 2001 to 2005.
优质面包面条型冬小麦新品系定鉴6号由定西市旱农中心于2000年从乌克兰引进，2001-2005年完成引种选育程序。
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。
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。
Whole wheat flour can be substituted for all-purpose flour in most recipes, including when making bread, cookies, pastries, pastry dough, pizza dough, cakes, muffins, pancakes and waffles.
全麦面粉可以在大多数的食谱代替所有的通用面粉，包括在制作面包，饼干，糕点，糕点面团，比萨面团，蛋糕，松饼，煎饼等。
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.
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。
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