Quality character and biscuit baking property were surveyed 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.

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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.

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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.

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