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 relations among the indexes of tempered wheat a nd untempered wheat are analyzed after comparing the quality of all kinds of tem pered wheats and untempered wheats.
通过对同种小麦的润麦品质和未润麦品质分析对比，分析了各项指标的相关性，得出在特殊情况下可以采用未润麦品质分析代替润麦品质分析的结论。
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