high-quality strong gluten
high-quality strong gluten
优质强筋
以上为机器翻译结果，长、整句建议使用 人工翻译 。
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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。
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