The effetcs of amylose on the rheological properties of wheat starch gelatins were studied, correlations between apparent amylose content(AM) and parameters of rheology was determined.

• 探讨表观直链淀粉在小麦淀粉凝胶的流变学特性中的作用,寻找表观直链淀粉含量与流变特性参数间的相关性。