The content of wet gluten were 33.68%. The farinograph parameters were not fine, for example, on average the developing time was 2.01min, Stability time was 3.22min and the Farinograph quality number was 35.66.
面筋含量较高,湿面筋含量平均为33.68%。
参考来源 - 四川小麦新品种（系）品质性状分析·2,447,543篇论文数据，部分数据来源于NoteExpress
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。
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。
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。
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