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。
Most of studies on the relationships among glutenin, glutenin fractions, glutenin polypeptides and quality were made because of the importance of glutenin in bread making quality.
由于麦谷蛋白在面包制作品质中的重要性，目前有关麦谷蛋白、麦谷蛋白组分、麦谷蛋白多肽和品质之间的关系研究非常活跃。
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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