...面筋强度; 面包烘焙品质 中图分类号: S512. 035 3 文献标识码: A 文章编号: 1000- 7091( 2007) 04- 0162- 06 [gap=1834]Key words: Wheat; Low molecular weight glutenin subunit; Gluten strength; Bread baking quality ..
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...面筋强度 [gap=1919] words: Image process; K-means algorithm; Steamed bread quality; Water addition; Wheat gluten strength ...
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含有高强度面筋的面粉 strong flour
The varieties with different gluten strength were also different in HMW glutenin subunit composition. Strong wheat varieties generally had 1 or 2*, 7+8 or 17+18 or 14+15, 5+10 subunit composition and their quality scores were 9～10.
不同面筋强度的小麦品种高分子量麦谷蛋白亚基组成存在明显差异，强筋品种含有较多的1或2*、7+8或17+18或14+15、5+10亚基组合类型，亚基总评分一般为9-10分；弱筋品种含有较多的Null、7+9、2+12亚基组合类型，亚基总评分一般为5-8分；中筋品种则处于中间类型，亚基总评分差异较大。
参考来源 - 小麦胚乳蛋白质亚基的变异及其对品质性状的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
因此，溶涨值或透光率可以方便地运用于面筋强度的测定上。
So STV or RPL could be applied to determine the gluten strength conveniently.
结果表明，陕西省小麦品种资源材料的面筋强度以中筋偏弱为主，优质强筋小麦和弱筋小麦材料较少。
The results indicated that middle-gluten wheat occupied a main place in Shaanxi wheat resources. Strong-gluten wheat and weak-gluten wheat were miner.
实践证明，利用基因枪法，将HMW-GS基因导入普通小麦的细胞核内，能够达到改良小麦面筋强度的目的。
Experiments proved that HMW-GS genes transformed to wheat lines by microprojectile bombardment could improve wheat gluten strength.
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