Change in subunit fractions of glutenin macropolymer(GMP) during dough mixing was studied by means of three wheat cultivars in present paper.

• 利用3种不同品质性状(高,中,低筋)小麦为原料,研究了面团搅拌过程中麦谷蛋白大聚合体(GMP)分子亚基组分的变化。