This paper studied the influence of starch and modified starch on noodle quality. The results showed that 5% potato starch had better effects on noodles.
主要研究淀粉及变性淀粉对面条品质的影响。试验表明：添加5%的马铃薯淀粉，对面条的品质有较好的影响。
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。
Yangmai 11, a good medium gluten wheat variety suitable for preparing noodle, was taken as an experimental material to study the effects of nitrogen amount on starch properties and kernel quality.
以优质中筋专用小麦扬麦11号为试验材料，研究了氮肥用量对面条小麦淀粉性状及籽粒品质的影响。
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