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.
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。
Nuts are known to be healthy and nutritious, containing high-quality protein, lots of vitamins and minerals as well as dietary fibre. They are also dairy and gluten-free.
坚果健康而营养，含有高质量蛋白质，富含维生素、矿物质和食用纤维。而且坚果不含奶，也不含麸质物。
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。
Jinan 17. a strong gluten wheat, was taken as an experimental material to study the effect of nitrogen application methods on grain yield and quality.
以优质强筋小麦济南17为材料，研究氮肥不同施用量、基追比和追氮时期对小麦籽粒产量和品质的影响，分析了产量与品质的关系。
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。
The water absorption of gluten and some quality indexes of 50 samples of wheat flour were determined.
对50个面粉样品的面筋吸水率和某些品质指标进行了测定。
Effects of different nitrogen application amount on grain yield and quality of wheat variety-Wanmai 44 (middle gluten) were studied.
研究分析了氮素施量对优质中筋小麦皖麦44籽粒产量和品质的影响。
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。
Gluten strength and baking quality are very important traits to the end-use characteristics of wheat cultivars.
面筋筋力和烘烤品质是小麦非常重要的加工品质特性。
The effects of different proportion of basal nitrogen and topdressing nitrogen on grain quality and yield of strong gluten wheat variety jinan 17 are studied in the article.
研究了氮肥不同底追比例对强筋小麦品种济南17籽粒品质和产量的影响。
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。
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。
This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score.
研究了谷朊粉的添加量对速冻馒头比容、柔软度、总评分等品质的影响。
Taking the high gluten wheat Linyou 145 as example the effect of the nitrogen, phosphorus, potassium fertilizer application on the yield and quality has been studied.
以强筋小麦临优145为研究对象，分析氮、磷、钾肥配施对其产量与品质的影响。
Yangmai 11, a good medium gluten wheat variety suitable for preparing noodle, was taken as an experimental material to study the effects of nitrogen amount on starch properties and kernel quality.
以优质中筋专用小麦扬麦11号为试验材料，研究了氮肥用量对面条小麦淀粉性状及籽粒品质的影响。
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。
Our results also indicated that not all the quality index in the strong gluten wheat variety was highly that in the middle gluten wheat variety.
试验结果表明，强筋小麦品种并非各项品质性状均优于中筋小麦品种。
Studied effects of the nitrogenous fertilizer supply to the Medium gluten wheat Wanmai 41 growths, the factors of the output and the quality character.
选用中筋小麦品种皖麦41，主要从不同施氮量和追肥时期，研究了氮肥供应对其生长发育、产量形成及产量和主要品质性状的影响。
The article expounds the effects of cultivation measures and environment factors on the quality of high gluten wheat, and put forword some cultivation measures systems.
主要阐述了栽培措施和环境因素对优质强筋小麦品质的影响，并提出了强筋小麦栽培技术体系。
This focuses on the use gluten to improve the quality of frozen dough, and lay a theoretical foundation for the actual production of the practice of selecting a suitable food additive application.
这为利用面筋来改良冷冻面团的品质，为实际生产实践选取合适的食品添加剂的应用奠定了理论基础。
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。
Jingmai 11 with weak gluten is a new wheat variety, which select high-quality no-irrigated farmland wheat variety that breed through artificial hybridization system one.
弱筯小麦新品种靖麦11号是通过人工杂交系统选育成的优质旱地小麦品种。
Jingmai 11 with weak gluten is a new wheat variety, that select high-quality no-irrigated farmland wheat variety that breed through artificial hybridization system one.
弱筋小麦新品种靖麦11号是通过人工杂交系统选育成的优质旱地小麦品种。
Effects of plant density and nitrogen fertilizer on nitrogen metabolism of weak-gluten wheat varieties Ningmai 9 with good grain quality were studied.
在大田试验条件下，研究密度与氮肥运筹对弱筋小麦品种宁麦9号植株氮代谢变化的影响，分析氮素运转与籽粒品质、产量的关系。
Nuts contain plenty of high-quality protein that can substitute for meat, vitamins and minerals, dietary fiber, and are dairy - and gluten-free, ACS researchers said in the study.
坚果含有一种富含多种维生素和矿物质的高质量蛋白质，而且纤维成分高，属于无乳无麸质食品。
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；
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；
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