结果表明，测定面粉蛋白质含量，有的曲线受水分影响较大，有的曲线不受水分变化影响。
The results showed that in wheat flour protein test, some testing curves were more subjected to the influence of moisture difference while the others were not.
小麦面粉是制作面包的主要原料，它大体可分为高蛋白质面粉(蛋白质含量超过11%)，中量蛋白质面粉(蛋白质含量8 ~ 11%)和低蛋白质面粉(蛋白质含量低于8%)。
Wheat flour, the main raw material for bread may broadly be classified into high protein protein over 11%, medium protein flour protein 8-11% and low protein flour protein below 8%.
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。
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.
在这项革新出现以前，面粉的蛋白质含量必然受制于所用小麦的品种，而且较小程度上受制于胚乳被碾碎制成粉的比例。
Before this innovation, the protein content of the flour had to be controlled by the kind of wheat used and to a lesser extent by the proportion of endosperm crushed to make the flour.
使用两条面粉蛋白质测定曲线，在连续改变样品水分的条件下，测试了面粉的蛋白质含量。
In a test, protein content in wheat flour was determined using two testing curves under the condition of continuously altering the moisture content in the sample.
蛋白质含量和灰分含量与面粉白度相关不显著。
The protein content, ash content and wheat flour PPO enzyme activity have not significant correlation with the wheat flour whiteness.
蛋白质的含量和质量，直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。
The qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities.
结果表明，AAC与生面粉和熟面粉RS含量均呈极显著正相关；蛋白质含量与生面粉RS含量呈极显著负相关；
The results showed that RS contents in both the uncooked flour and cooked flour assumed significantly positive correlation with AAC, and significantly negative correlation with protein content;
结果表明，AAC与生面粉和熟面粉RS含量均呈极显著正相关；蛋白质含量与生面粉RS含量呈极显著负相关；
The results showed that RS contents in both the uncooked flour and cooked flour assumed significantly positive correlation with AAC, and significantly negative correlation with protein content;
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