soft wheat

基本解释

The protein content and dough strength of soft wheat for biscuit must be low.
软麦育种的关键是在降低蛋白质含量的同时降低面筋强度。
Chinese noodles are usually made from soft wheat flour, and served in broth with sliced meat and vegetables.
中国的面条通常是用低筋面粉做成，放在肉片和蔬菜煮的肉汤中食用。
Quality character and biscuit baking property were surveied from 23 different soft wheat varieties.
本研究测定了23个软质小麦的品质及饼干烘焙品质。
The SRC value is the simple and fast index sign that evaluates soft wheat quality.
SRC值是评价弱筋小麦品质的简易快速的指标。
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.
选用 17 份软麦品种,比较了基因型、环境及其互作对戊聚糖含量的影响,并分析了戊聚糖含量和溶剂保持力与饼干品质性状的关系;