The results of categorization of wholemeal,flour,and starch are not identical,showing that other components of wheat kernel have important influence on pasting property of starch.

• 以全麦粉、小麦粉和淀粉的膨胀体积和粘度参数进行聚类分析,结果表明:不同处理形式下所得小麦品种聚类结果并不一致。这说明,小麦籽粒中其它组分或样品粒度对淀粉糊化特性有重要影响。