面团筋力影响冷冻面团稳定性，而面团筋力又受到面团加水量，面粉种类，添加剂等影响。

The stability of frozen dough was affected dough strength which was affected by water addition of dough, flour type and dough additives.

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施磷对小麦营养品质和籽粒中氨基酸含量无明显影响，但能增强面团延展性，降低面团强度和筋力；

P fertilizer could not obviously improve the nutrition quality of wheat and AA content, but could decrease paste strength and flexibility .

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试验结果表明：施用氮素化肥能明显改良小麦品质，提高小麦营养品质，增强面团强度和筋力，降低面团的延展性；

The results showed that N fertilizer could improve the nutrition quality of wheat, increase paste strength and flexibility, but decrease paste ductibility.

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