Starch, main component of wheat grain, is closely related to processing qualities of eastern traditional food such as noodle and steamed bread et al.
淀粉是小麦籽粒中的主要成份，与中国传统食品(如面条、馒头等)的加工品质关系极为密切。
2
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.
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。
3
Protein, starch and lipids have great influence on noodle quality, and the activity of enzyme, pigment content and the size of flour granule also can affect on noodle quality.