It is reported that swelling index of glutenin (SIG) of flour can reflect the flour quality.

据报道谷蛋白溶涨指数(SIG)可以很好的反映面粉加工品质。

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There are just two methods, Perten SKCS 4100 and swelling index of glutenin(SIG), which can be used to evaluate wheat single (kernel) characterization until now.

目前测定小麦单籽粒品质的方法有单籽粒谷物品质测定法和谷蛋白溶涨指数法（SIG）。

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