通过分析小麦全麦粉和小麦粉的湿面筋含量和面筋指数，比较了中国河南、法国小麦样品的面筋质量。
The results showed that though the wet gluten contents of the French wheat samples and flours were lower 22.
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.
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