面筋含量与面筋指数在拉面小麦品种品质 关键词： 面筋指数；面团流变学；拉面品质；春小麦[gap=1518]Key words： gluten index；dough character；hand-extended noodle quality；spring wheat
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swelling index of gluten 谷蛋白溶涨指数
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。
Our results also indicated that not all the quality index in the strong gluten wheat variety was highly that in the middle gluten wheat variety.
试验结果表明，强筋小麦品种并非各项品质性状均优于中筋小麦品种。
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