1、Evaluation method has become a limiting factor for soft wheat research and development in China.
評價方法是制約國內(nèi)軟質(zhì)小麥品質(zhì)研究的重要因素。

2、The protein content and dough strength of soft wheat for biscuit must be low.
餅干采用軟麥制粉，其蛋白質(zhì)含量和面團(tuán)強(qiáng)度都應(yīng)較低。

3、Large quantities of soft wheat flour are used by the packaged mix industry.
另外，小包裝混合調(diào)料工業(yè)也大量使用軟質(zhì)小麥面粉。

4、If you cross soft wheat with hard wheat you can produce flour suitable for making bread.
如果你把軟麥和硬麥雜交，你就可以生產(chǎn)出適于制作面包的面粉。

5、The endosperm structure of the soft wheat was looser than that of the hard wheat.
而硬麥籽粒斷面胚乳淀粉粒多數(shù)破碎，胚乳結(jié)構(gòu)相對致密。