The total protein content of the grain, the prolamine content and the sedimentation value all negatively correlated with TOM respectively.

籽粒蛋白质含量与TOM值呈显著负相关； 蛋白组分中醇溶蛋白含量与TOM值显著负相关；

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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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The result indicated that protein content and lysine content of all the varieties were commonly low, while wet gluten content, sedimentation value and gluten index were higher.

结果表明，蛋白质和赖氨酸含量偏低，湿面筋含量、沉降值和面筋指数较高。

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