通过对比试验，探讨了不同润麦方式、润麦水分对面粉粉质的拉伸指标的影响规律。
Through check experiment, the influencing rule of tempering method and moisture on the quality index of flour was discussed.
由此可见，小麦角质率与容重是反映小麦出粉量与粉质的两个重要项目，用此二项作为小麦分级的基础项目要比只用容重一项为好。
Thus the bulk weight and the vitreousness are the two main criteria which reflect the quantity and quality of the flour producing. It is suggested that it would be more...
由此可见，小麦角质率与容重是反映小麦出粉量与粉质的两个重要项目，用此二项作为小麦分级的基础项目要比只用容重一项为好。
Thus the bulk weight and the vitreousness are the two main criteria which reflect the quantity and quality of the flour producing. It is suggested that it would be more reason...
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