颗粒破碎是引起粗粒料湿化变形的重要因素，有必要对其进行深入研究。
Breakage is an important factor to influence wetting deformation of coarse-grained materials; and farther study is necessary.
其余品质性状如湿面筋含量、粗蛋白含量等之间的差异不显著。
There had no significant difference on the other quality characters such as wet gluten content and gross protein content.
BR处理能提高两品种的干、湿面筋含量，但粗蛋白含量、沉降值两品种表现不同。
BR increased the gluten content of two cultivars, however, it hardly changed the total protein content and the sedimentation value.
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