Whole meal flour can be used for bread making but cakes and pastery will be coal-se in texture dark in colour. 全麦面粉可以用来制作面包,但全麦面粉制的蛋糕和糕点质地粗糙颜色暗。
And the swelling index of glutenin with whole meal was highly ( positively) related to that of flour when the same swelling time was used ( 0.843~(), ( 0.912~()), and 0.934~()). 在溶涨时间相同时,用全麦粉和用面粉测得的谷蛋白溶涨指数呈极显著正相关(0.843,0.912,0.934)。