soft wheat

基本解釋

The protein content and dough strength of soft wheat for biscuit must be low.
軟麥育種的關(guān)鍵是在降低蛋白質(zhì)含量的同時(shí)降低面筋強(qiáng)度。
Chinese noodles are usually made from soft wheat flour, and served in broth with sliced meat and vegetables.
中國(guó)的面條通常是用低筋面粉做成，放在肉片和蔬菜煮的肉湯中食用。
Quality character and biscuit baking property were surveied from 23 different soft wheat varieties.
本研究測(cè)定了23個(gè)軟質(zhì)小麥的品質(zhì)及餅干烘焙品質(zhì)。
The SRC value is the simple and fast index sign that evaluates soft wheat quality.
SRC值是評(píng)價(jià)弱筋小麥品質(zhì)的簡(jiǎn)易快速的指標(biāo)。
Seventeen genotypes of soft wheat were used to investigate the effects of genotype, environment and their interaction on pentosans cintents, and determine the relationships between pentosans contents, SRC and cookie quality.
選用 17 份軟麥品種,比較了基因型、環(huán)境及其互作對(duì)戊聚糖含量的影響,并分析了戊聚糖含量和溶劑保持力與餅干品質(zhì)性狀的關(guān)系;