通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
近红外检测小麦面粉中的蛋白质、水分和灰分等成分已成为国际公认的标准检测方法。
Testing protein, moisture and ash contents etc in wheat flour with a near-infrared reflectometer has become a standard method known world widely.
尽管小麦面粉中的蛋白质就制作面包而论有它优越的地方，但营养方面不完全。
Although the proteins of wheat flour are superior for making bread, nutritionally they are incomplete.
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