Research of Application Ningnuo 1# in LL-Noodles

摘要

Starch is an important part of the wheat grain,accounting for about 60％ ～ 70％.Starch granules are composed of amylose molecules and amylopectin molecules,and the composition ratio influences the quality of wheat flour products,especially in texture.In normal wheat flour,amylose molecules accounted for about 20％ ～ 30％.However,in waxy wheat four,there's almost none,which will have important application value in food industry and other aspects.