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。

It also has good quality characters, such as high gluten content, longer development time and longer stability time.

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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.

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增施磷钾肥可提高强筋小麦蛋白质和湿面筋含量，改善小麦籽粒品质。

Increasing the phosphorus potassium can improve the strong gluten wheat protein and content of wet gluten, improve wheat grain quality.

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