gluten content

But, it was no significantly positive correlation with wet gluten content and the swelling power.

与湿面筋含量、膨胀势呈不显著的正相关。

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Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread.

适当增加面粉面筋含量可防止馒头体积缩小。

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Under the test conditions the phenotypic correlation coefficients between protein per-centage and dry or wet gluten content were greater than 0.88, and the genetic ones were very close to 1.0.This can be useful to predict protein percentage via gluten content in high gen-erations.

在供试品种和环境下，籽粒蛋白质含量与干面筋和湿面筋含量的表型相关系数大于0.88，遗传相关系数极近于1.00。

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However , protein content and gluten content also influenced biscuit baking.

饼干采用软麦制粉, 其蛋白质含量和面团强度都应较低.

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The protein and wet gluten content of the wheat grain in the pattern 3:1 is higher than in the pattern 4:2.

3-1套种方式小麦籽粒蛋白质和湿面筋含量显著高于4-2式。

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Baking quality of the cake and cookie was mainly influenced by gluten strength and gluten content.

蛋糕和酥饼品质受面筋含量和面团强度的强烈影响.

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The mathematics models were set up in its yield, crude protein content, wet wheat gluten content, water absorption rate, the time of dough formation and dough steadiness and weakening grade.

建立了产量、粗蛋白质含量、湿面筋含量、吸水率、面团形成时间、面团稳定时间和弱化度等7个目标性状的数学模型；

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There was a positive correlation between wet gluten content and average day temperature and average sunshine in the same period.

湿面筋含量与同期平均日均温和平均日照时数呈正相关。

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The results showed that gluten content had positively important effect on the quality of the tortilla products. The toughness and internal texture of the products were correlated positively with the development time, stability time, and extension resistance of flour.

结果表明，面筋含量对卷饼产品品质有显著的正面影响，粉质仪形成时间、稳定时间和拉伸阻力与卷饼的内部结构、弹韧性和质量总评分呈现显著的正相关。

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