Protein, starch and lipids have great influence on noodle quality, and the activity of enzyme, pigment content and the size of flour granule also can affect on noodle quality.
指出蛋白质、淀粉及脂质对面条品质有重要影响，酶活性、色素含量和颗粒细度也会影响面条品质。
The influence of protein quality, starch quality, enzyme and lipids of wheat flour on the quality of steamed bread are analyzed synthetically.
综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。
This micro-SRC method can reflect wheat protein quality, starch quality and dough rheology characteristics accurately, and is a simple and convenient method to detect wheat quality on microscale.
微量src法能够准确反映小麦蛋白质品质、淀粉品质及面团流变学特性，是一种简便的微量品质检测方法。
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