The results indicated that middle-gluten wheat occupied a main place in Shaanxi wheat resources. Strong-gluten wheat and weak-gluten wheat were miner.
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。
During grain filling, the protein content of strong-gluten wheat was higher than that of medium-gluten wheat, and influenced greatly by filling stage and environment.
优质面包小麦品种开花后各时期的籽粒蛋白质含量普遍高于中筋小麦，但不同时期、不同年份差异较大。
Jinan 17. a strong gluten wheat, was taken as an experimental material to study the effect of nitrogen application methods on grain yield and quality.
以优质强筋小麦济南17为材料，研究氮肥不同施用量、基追比和追氮时期对小麦籽粒产量和品质的影响，分析了产量与品质的关系。
Flours with strong gluten absorb more water and show longer dough development and stability times than do flours with weak gluten.
含有强有力的面筋的面粉较含有不太牢固的面筋面粉要吸收更多的水分，且显示出较长的面团延伸性以及较长的稳定时间。
Increasing the phosphorus potassium can improve the strong gluten wheat protein and content of wet gluten, improve wheat grain quality.
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。
High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
The effect of potassium on flag leaf protein content and kernel quality as well as enzyme activity in wheat was investigated using wheat cultivar Yannong 15 with strong gluten potential.
利用强筋冬小麦品种烟农15研究了钾素对小麦旗叶蛋白质含量和籽粒品质及有关酶活性的影响。
This result of study indicates, reduce number of seedling of strong gluten wheat Suxu 2, favorable to improve colonys structure, improve the the wheat yield.
研究结果表明，降低强筋小麦苏徐2号基本苗数，有利于改善群体结构，提高小麦产量。
The effects of different proportion of basal nitrogen and topdressing nitrogen on grain quality and yield of strong gluten wheat variety jinan 17 are studied in the article.
研究了氮肥不同底追比例对强筋小麦品种济南17籽粒品质和产量的影响。
Our results also indicated that not all the quality index in the strong gluten wheat variety was highly that in the middle gluten wheat variety.
试验结果表明，强筋小麦品种并非各项品质性状均优于中筋小麦品种。
Our results also indicated that not all the quality index in the strong gluten wheat variety was highly that in the middle gluten wheat variety.
试验结果表明，强筋小麦品种并非各项品质性状均优于中筋小麦品种。
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