However, protein content and gluten content also influenced biscuit baking.
饼干采用软麦制粉，其蛋白质含量和面团强度都应较低。
Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread.
适当增加面粉面筋含量可防止馒头体积缩小。
The grain yield, protein content and yield, wet gluten content, sedimentation value increased with the incr…
氮、钾对强筋小麦产量和品质的提高有着明显的正交互作用。
It also has good quality characters, such as high gluten content, longer development time and longer stability time.
面筋含量高、面团形成时间和稳定时间长等优良的品质特征。
Sedimentation value, wet gluten content, loaf volume and loaf score all increased with the amount of N-fertilizer added.
容重随着施氮量的增加而降低；沉降值、湿面筋含量、面包体积和面包评分随施氮量的增加而提高。
There had no significant difference on the other quality characters such as wet gluten content and gross protein content.
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。
Delaying topdressing nitrogen could evidently improve protein and gluten content, but it was disadvantageous to yield formation.
延迟追氮时期可使籽粒蛋白质含量和干、湿面筋含量有较大幅度地提高，但对产量形成不利。
BR increased the gluten content of two cultivars, however, it hardly changed the total protein content and the sedimentation value.
BR处理能提高两品种的干、湿面筋含量，但粗蛋白含量、沉降值两品种表现不同。
In the analysis of correlated genetic gain, the selection for the dry gluten content had increasing effect on other quality characters.
在相关遗传进度的分析中，干面筋的选择对其他品质性状有较大的增效作用。
The protein content, wet gluten content and dough extensibility should be in an optimum range, outside which the wet noodle quality declined.
蛋白质含量、面筋含量和面团延伸性应有一个适宜的范围，超过范围面条感官评分下降。
Cadre divides adopting equation ISO 21415-2: 2006 " wheat and law of instrument of content of wheat flour gluten determine wet gluten content " (English edition) .
本部分等同采用ISO 21415-2：2006《小麦和小麦粉面筋含量仪器法测定湿面筋含量》（英文版）。
The result indicated that protein content and lysine content of all the varieties were commonly low, while wet gluten content, sedimentation value and gluten index were higher.
结果表明，蛋白质和赖氨酸含量偏低，湿面筋含量、沉降值和面筋指数较高。
The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.
结果表明，单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响，而对沉降值和降落值较小。
Result suggested that wheat breeder should breed new varieties with not higher gluten content, but higher starch content, good noodle color stability and resistant pre-harvest sprouting.
结果建议育种家在优质面条小麦育种中，应注意选出的品种蛋白质含量不应高，而淀粉含量应较高和面条颜色稳定性好的抗穗发芽品种。
Wheat varieties and lines in Guanzhong region were high in 1000-kernel weight, test weight, hardness, protein content and wet gluten content, but low in sedimentation value and protein quality.
试验结果表明： 1。关中地区小麦品种（品系）籽粒的千粒重、容重、硬度、蛋白质含量、湿面筋含 量均较高，但沉淀值较低，蛋白质的质量较差；
The high value of grain protein content, test weight, wet gluten content, dry gluten content and sedimentation value were related to dominant genes, and the low value was related to recessive genes.
子粒蛋白质含量、容重、湿面筋含量、干面筋含量及沉淀值等性状的高值与显性基因有关，低值与隐性基因有关。
Increasing the phosphorus potassium can improve the strong gluten wheat protein and content of wet gluten, improve wheat grain quality.
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。
Foliage spraying properly nitrogen could increase the globulin, glutenin and total protein content, and increase grain hardness, wet gluten, loaf volume and loaf score.
适当叶面喷氮可以增加球蛋白、谷蛋白和总蛋白含量，并可提高籽粒硬度和湿面筋含量，增加面包体积和面包评分。
The effect of potassium on flag leaf protein content and kernel quality as well as enzyme activity in wheat was investigated using wheat cultivar Yannong 15 with strong gluten potential.
利用强筋冬小麦品种烟农15研究了钾素对小麦旗叶蛋白质含量和籽粒品质及有关酶活性的影响。
A higher content of gluten will not guarantee good baking quality.
但较高面筋含量的面团也不一定能保证具有良好的焙烤特性。
There is a positive correlativity of the content of wet gluten and stable time of dough to the yield.
湿面筋含量和面团稳定时间与强筋小麦产量呈正相关。
Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.
以花生粕、玉米黄粉和谷朊粉为蛋白质原料，通过低盐固态发酵工艺生产酿造型鲜味剂基料。
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。
These NILs showed no significant differences in protein content and dry gluten.
结果表明，在蛋白质和干面筋含量上，近等基因系间的差别不显著。
During grain filling, the protein content of strong-gluten wheat was higher than that of medium-gluten wheat, and influenced greatly by filling stage and environment.
优质面包小麦品种开花后各时期的籽粒蛋白质含量普遍高于中筋小麦，但不同时期、不同年份差异较大。
This paper studies the effect on the increased gliadin content in wheat gluten protein properties of edible films.
提高麦醇蛋白含量能影响谷朊粉蛋白可食性膜性能。
Gluten dried has features of water absorption, fineness high, active fine, water content stable, pollution low, grain smell pure etc.
经过本干燥机的谷阮粉具有吸水率、细度高、活性好、含水量稳定、杂质污染小、有纯正谷物香味等特点。
Gluten dried has features of water absorption, fineness high, active fine, water content stable, pollution low, grain smell pure etc.
经过本干燥机的谷阮粉具有吸水率、细度高、活性好、含水量稳定、杂质污染小、有纯正谷物香味等特点。
应用推荐