Changes in the contents of gliadin and glutenin of eight various wheats during dough mixing were studied.The results indicated that the two protein contents changed regularly during dough mixing.

• 以8种不同品质性状的小麦为原料；研究了小麦粉面团在搅拌过程中醇溶蛋白和麦谷蛋白含量的变化；结果表明:面团在搅拌过程中两种蛋白质的含量发生了有规律的变化.