Bread-making quality of wheat is related not only to quantity but also to compositions of wheat storage proteins.
小麦的烘烤品质不仅与贮藏蛋白的含量有关，而且还与其组成有关。
参考来源 - 小麦高分子量谷蛋白亚基1Bx13和1By16单克隆抗体制备及其应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Wheat flour water soluble pentosan has little influence on dough and bread-making quality.
而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。
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。
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