Higher temperedwheat moisture content resulted in significantly lower yields and lower protein and damaged starch contents of both semolina and flour.
随着入磨麦水分的提高，通心粉和面粉的出率、蛋白含量及淀粉破损都显著降低。
2
The relations among the indexes of temperedwheat a nd untempered wheat are analyzed after comparing the quality of all kinds of tem pered wheats and untempered wheats.