X ray diffraction method has been used to study the crystallinity of wheat starch granules with different water content.
应用X射线衍射方法对不同水分含量的小麦淀粉颗粒的结晶度进行了研究。
In other products, such as angel food cake and white bread, which are higher in moisture, about 96 % of the wheat starch granules are gelatinized and many become deformed.
在其它产品中如蛋糕和白面包，它们含水量较高，约96%的小麦淀粉颗粒被胶凝而且有许多变形。
Starch granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread.
淀粉颗粒和麸质分子都是由小麦植物中提取的，是在从面粉到面包这一转变过程中的两种主要成分。
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