结果表明，蛋白质和赖氨酸含量偏低，湿面筋含量、沉降值和面筋指数较高。
The result indicated that protein content and lysine content of all the varieties were commonly low, while wet gluten content, sedimentation value and gluten index were higher.
通过分析小麦全麦粉和小麦粉的湿面筋含量和面筋指数，比较了中国河南、法国小麦样品的面筋质量。
The results showed that though the wet gluten contents of the French wheat samples and flours were lower 22.
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