Higher tempered wheat moisture content resulted in significantly lower yields and lower protein and damaged starch contents of both semolina and flour.
随着入磨麦水分的提高，通心粉和面粉的出率、蛋白含量及淀粉破损都显著降低。
The important influence factors for the damaged starch contents of wheat flour were studied through respectively determining the damaged starch contents of the samples.
样品处理后分别测定破损淀粉含量，研究影响小麦粉淀粉破损的重要工艺因素。
Comparing with parent flour, protein content, moisture, ash, starch and damaged starch content in the coarse and fine had rather large variation, and rheologic behaviours of the fine were improved.
与原小麦粉相比，粗粉和细粉的蛋白含量、水分、灰分、淀粉和破损淀粉含量都有较大的变化，并且细粉的流变性能有所改善。
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