The structure and composition of wheat gluten serve as important factors influencing on the viscoelastic properties of dough and breadmaking quality, and it is widely used in food and non-food fields.

• 小麦面筋蛋白的结构和组成是影响小麦粉面团粘弹性及烘焙品质的重要因素,而且在食品和非食品领域有着广泛的应用。