结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、 糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、 热稳定性差；

The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;

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这些淀粉类食物的化学分析显示面条和糕点都由普通的小米磨制烹制而成的。

Chemical analysis of the starches revealed that both the noodles and cakes were made of common millet.

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