淀粉理化特性、遗传规律及小麦淀粉与品质的关系

Physiochemical Characterisitics and Genetics Laws of Starch as well as the Relationship of Wheat Starch to Qualities

综述了国内外关于淀粉的结构，淀粉的主要理化特性，淀粉的遗传及小麦淀粉与面粉和食品品质的关系等方面的研究结果。

This paper outlines the researched results about the structures,main physio chemical characteristics and genetics of the starch as well as the relationships of wheat starch to the qualities of the flour and food at home and abroad,and also presents that the research and utilization of the qualities of starch would be one of the main targets to wheat breeding in China.