It is reported that swelling index of glutenin (SIG) of flour can reflect the flour quality.

据报道谷蛋白溶涨指数(SIG)可以很好的反映面粉加工品质。

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The swelling index of glutenin (SIG) in flour from different mill flow systems during wheat flour milling was detected.

测定了小麦制粉过程不同粉路系统中面粉的谷蛋白溶涨指数(SIG)。

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SIG (swelling index of glutenin) and SDS-sedimentation value are affected by wheat protein quality together with the protein quantity.

SIG和SDS沉降值是受蛋白质数量和质量共同影响的指标。

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