After 180 days, the coarse fibre of wheat and rice were remained by 15.3%, 21.5%, the lignin and coarse ash were showing a tendency to increase.

秸秆化学组成成分分析结果表明，麦秸、稻草的粗纤维在180天后分别残留了15.3%、21.5%，油菜的粗纤维分解相对较慢，三种秸秆的木质素和粗灰分均有增加的趋势。

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Comparing with parent flour, protein content, moisture, ash, starch and damaged starch content in the coarse and fine had rather large variation, and rheologic behaviours of the fine were improved.

与原小麦粉相比，粗粉和细粉的蛋白含量、水分、灰分、淀粉和破损淀粉含量都有较大的变化，并且细粉的流变性能有所改善。

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Ingredient analysis shows that contents of protein, ash, fat, carbohydrate and coarse fibre are basically remain unchanged.

成分分析结果表明蛋白质、灰份、脂肪、总糖、纤维素五种成分基本没有发生变化。

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