There were obvious differences in amylose content and swelling power of varieties grown in different sites.
改良我国小麦品种的淀粉特性，最重要的是降低直链淀粉含量和提高面粉的膨胀势。
参考来源 - 小麦蛋白成分和淀粉特性对面包品质的影响及品质改良应用Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
参考来源 - 鲢鱼糜凝胶及形成机理的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
直链淀粉含量和膨胀势两性状均具有较高的遗传力。
There were high heritability in both the amylose contents and the swelling power.
施氮总量对扬麦12淀粉沉降值、面粉膨胀势和面粉碱性水保持力影响显著。
Executes the nitrogen total quantity to raise the wheat 12 starch subsidence value, the bread flour inflation potential and the bread flour alkaline water confining force influence is remarkable.
研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
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