In addition it gives a brief account of amylase causing biochemical change of wheat starch.
另外，对引起小麦淀粉生物化学变化的淀粉酶的利用等也作了一些概括。
The qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities.
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.
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。
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