wet gluten

Under the test conditions the phenotypic correlation coefficients between protein per-centage and dry or wet gluten content were greater than 0.88, and the genetic ones were very close to 1.0.This can be useful to predict protein percentage via gluten content in high gen-erations.

在供试品种和环境下，籽粒蛋白质含量与干面筋和湿面筋含量的表型相关系数大于0.88，遗传相关系数极近于1.00。

In this study, protein content was significantly and positive correlated to wet gluten and sedimentation.

强筋组和总样品中蛋白质含黄和稳定时间相关不显著,表明强筋小麦改良更应注重提高蛋白质的质量.

The crude protein content or wet gluten and the volume of bread had little correlation.

蛋白质及湿面筋含量与面包体积相关性很小.

There was a positive correlation between wet gluten content and average day temperature and average sunshine in the same period.

湿面筋含量与同期平均日均温和平均日照时数呈正相关。

The protein and wet gluten content of the wheat grain in the pattern 3:1 is higher than in the pattern 4:2.

3-1套种方式小麦籽粒蛋白质和湿面筋含量显著高于4-2式。

The Preparation and Application of the Modified Gluten by Wet Treatment and Succinic Anhydride Acylation

湿热&琥珀酸酐酰化小麦面筋蛋白的制备及应用

But, it was no significantly positive correlation with wet gluten content and the swelling power.

与湿面筋含量、膨胀势呈不显著的正相关。