High a-amylase activity in rye or a large difference between the temperatures needed for enzyme inactivation and those required for termination of starch gelatinization will produce poor bread since too much starch will be degraded during bread making.

• 由于在制作面包的过程中太多的淀粉要被分解,因此黑麦中高的a-淀粉酶活性或使其失活所需要的温度与终JE糊化所需要的温度之间的较大差异都使得所生产出的面包品质不佳。