Comparing with parent flour, protein content, moisture, ash, starch and damaged starch content in the coarse and fine had rather large variation, and rheologic behaviours of the fine were improved.

• 与原小麦粉相比,粗粉和细粉的蛋白含量、水分、灰分、淀粉和破损淀粉含量都有较大的变化,并且细粉的流变性能有所改善。