The methods of direct and indirect evaluation to wheat baking quality were Summedup in this Paper, in order to provide guiding for wheat inheritance and breeding of quality.
本文对小麦烘烤品质的直接鉴定和间接鉴定方法进行了综述，旨在为小麦品质遗传育种工作提供参考。
Gluten strength and baking quality are very important traits to the end-use characteristics of wheat cultivars.
面筋筋力和烘烤品质是小麦非常重要的加工品质特性。
The effect of adding sweet potato meal with different proportion on baking quality of bread was analysed and the first grade wheat bread flour was compared with common flour.
研究分析了添加不同比例甘薯粉对面包烘焙品质的影响，并对优质一级面包粉和普通面包粉进行了比较。
The grain hardness of wheat, reflecting character of endosperm texture, is one of the most important determinants of milling, baking and end-use quality.
小麦籽粒硬度是胚乳质地的反映，它是国际通用小麦分类指标之一，与磨粉品质、食品加工品质关系密切。
Relations between wheat protein groups and bread-baking quality characters were studied by using 38 wheat germplasm materials.
利用38个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。
Relations between wheat protein groups and bread-baking quality characters were studied by using 38 wheat germplasm materials.
利用38个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。
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