谷蛋白含量.第4部分:利用快速烘干法使潮湿的谷蛋白成干谷蛋白的测定 英文名称： Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method ..
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However, protein content and gluten content also influenced biscuit baking.
饼干采用软麦制粉，其蛋白质含量和面团强度都应较低。
It also has good quality characters, such as high gluten content, longer development time and longer stability time.
面筋含量高、面团形成时间和稳定时间长等优良的品质特征。
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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