乙酰化马铃薯变性淀粉最佳添加比例为6%，乙酰化小麦变性淀粉最佳添加比例为8%。

The best results were obtained at addition of 6 acetylated potato starch and addition of 8 % acetylated wheat starch.

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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);

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主要研究淀粉及变性淀粉对面条品质的影响。试验表明：添加5%的马铃薯淀粉，对面条的品质有较好的影响。

This paper studied the influence of starch and modified starch on noodle quality. The results showed that 5% potato starch had better effects on noodles.

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