The effects of adding two proteins (glutenin and gliadin) purified from wheat gluten on the rheological properties of wheat doughs were investigated.

• 摘要利用谷朊粉提取分离的2种蛋白（麦谷蛋白和麦醇溶蛋白），作为2种面粉品质改良剂，研究了它们对不同种小麦粉面团流变学特性的影响。