采用不同热处理、不同脱水方法以及复合配粉的方法 ，进行改善玉米面粉的面团品质试验。

This paper is to improve dough quality of maize flour by different heat treatments and dehydration.

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普通玉米面粉与羧甲基纤维素(CMC)、琼脂、小麦面粉按一定比例配粉，也可获得良好的面团品质。

Maize flour by wet milling mixed CMC, AGAR and wheat flour in the proportion has made suitable dough quality.

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施磷对小麦营养品质和籽粒中氨基酸含量无明显影响，但能增强面团延展性，降低面团强度和筋力；

P fertilizer could not obviously improve the nutrition quality of wheat and AA content, but could decrease paste strength and flexibility .

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