Results showed that supplement of water soluble protein concentrate impoved the flour baking performance and it could be used as an additive for both baking improvement and protein fortification.

• 试验结果表明，麦胚水溶浓缩蛋白具有改善面粉的烘焙品质之功能，具有作为面粉品质改良和蛋白营养强化添加剂的潜力。