麸质的烘烤品质 gluten and baking quality
It was feasible to predict the baking quality of flour using GMP content as a reliable crite- rion.
GMP含量可作为一个可靠的指标来预测烘烤品质。
参考来源 - 小麦GMP含量的遗传及其与品质和农艺性状关系的研究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One of the important aims of wheat quality breeding is improve the breadmaking quality.
小麦面包烘烤品质的改良是小麦品质育种的重要目标之一。
参考来源 - 转高效表达HMW·2,447,543篇论文数据，部分数据来源于NoteExpress
面筋筋力和烘烤品质是小麦非常重要的加工品质特性。
Gluten strength and baking quality are very important traits to the end-use characteristics of wheat cultivars.
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。
The composition and content of gliadins play an important role in affecting bread-making quality of wheat.
全面了解小麦麦谷蛋白亚基的遗传、生化特性及与烘烤品质的关系，有助于小麦品质的改良和研究。
The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper.
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