Result suggested that wheat breeder should breed new varieties with not higher gluten content, but higher starch content, good noodle color stability and resistant pre-harvest sprouting.
结果建议育种家在优质面条小麦育种中，应注意选出的品种蛋白质含量不应高，而淀粉含量应较高和面条颜色稳定性好的抗穗发芽品种。
There is also resistant wheat starch, and other related products.
也有反抗的小麦淀粉、和其他的相关产品。
The quality of wheat flour is worse when resistant starch is added to higher content.
但当较高含量的抗性淀粉添加于小麦粉中，在一定程度上恶化了小麦粉的加工性能。
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