小麦淀粉的糊化特性是衡量小麦品质的重要指标，常以RVA特征参数度量。
The starch pasting properties usually evaluated by RVA (characteristics) are the (important) target of wheat quality breeding.
采用差示扫描量热仪（DSC）分析了原淀粉和羟丙基淀粉的糊化过程中的热力学性质。
The thermal properties of all the starches during pasting were analyzed by performing DSC.
但是预糊化淀粉和传统的淀粉相比也有不同的地方，那就是被人们称作是变性淀粉的糊化淀粉它的用途更加的广泛。
But there is also a difference between pre - gelatinized starch and traditional starch, which is known as modified starch, which is more widely used.
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