The protein content and dough strength of soft wheat for biscuit must be low.
饼干采用软麦制粉，其蛋白质含量和面团强度都应较低。
The toughness of cooked noodles is positively correlated with the dough strength, and is influenced by the protein content.
煮面韧性与面团强度呈极显著正相关，且受蛋白质含量的影响。
The toughness of cooked noodles is positively correlated with the dough strength, and is influenced by the protein content.
煮面韧性与面团强度呈极显著正相关，且受蛋白质含量的影响。
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