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1·Cadre divides adopting equation ISO 21415-2: 2006 wheat and law of instrument of content of wheat flour gluten determine wet gluten content (English edition) .

本部分等同采用ISO 21415-2：2006《小麦和小麦粉 面筋含量 仪器法测定湿面筋含量》（英文版）。

2·Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.

不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。

3·The best choice is to make flour dumpling flour or high gluten flour.

做饺子皮的面粉最好选择高筋面粉或者是中筋面粉。

4·Adding gluten or artemisia sphaerocephala krasch gum(ASK gum) into oat/wheat mixed flour is of great importance in improving oat bread qualities.

在燕麦/小麦混粉中添加谷朊粉或沙蒿胶，对改善燕麦面包品质有重要意义。

5·High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.

中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。

6·Mix the low gluten flour and high gluten flour together in a large bowl.

把低筋粉和高筋粉倒入一个大碗中。

7·The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.

结果表明，单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响，而对沉降值和降落值较小。

8·Starch granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread.

淀粉颗粒和麸质分子都是由小麦植物中提取的，是在从面粉到面包这一转变过程中的两种主要成分。

9·Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread.

适当增加面粉面筋含量可防止馒头体积缩小。

10·The air current water extractor is gluten flour produces the widespread application drying apparatus.

气流干燥器是谷朊粉生产广泛应用干燥装置。