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。

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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。

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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。

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Nor is it a surprise that the gluten-free phenomenon is going strong, something Falsetto has cashed in on as early as 2000, laying claim to being the first bar in the nutrition aisle without the controversial ingredient.

FORBES: To Sell Skinny, ThinkThin's Model Founder Gambles On Good-For-You Candy