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。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
Results show:in wheat flour, adding 4 % potato modified starch , stability time, softness, extensive resistant have a marked affection (P<0.01);
结果显示：在面粉中，按4%的比例添加马铃薯变性淀粉，对面团的稳定时间、弱化度及抗张强度等均有显著的影响（P<0.01）；
Results show:in wheat flour, adding 4 % potato modified starch , stability time, softness, extensive resistant have a marked affection (P<0.01);
结果显示：在面粉中，按4%的比例添加马铃薯变性淀粉，对面团的稳定时间、弱化度及抗张强度等均有显著的影响（P<0.01）；
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