Results showed that the amylose content (AC) and the ratio of amylase content to amylpectin content (RAAM) have been changed much bigger than the other quality traits.

• 结果表明，添加糯小麦粉后，以直链淀粉含量与直/支比变化为主，而蛋白质、湿面筋、支链淀粉等成分含量与沉降值等变化较小。