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)含量的同時降低面筋強度。
Chinese noodles are usually made from soft wheat flour, and served in broth with sliced meat and vegetables.
中國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.
本研究測定了23個軟質(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值是評價弱筋小麥品質(zhì)的簡易快速的指標(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;