麵(mian)筋(jin)含(han)量(liang)是(shi)人(ren)們(men)評(ping)價(jia)麵(mian)粉(fen)品(pin)質(zhi)的(de)關(guan)鍵(jian)因(yin)素(su)之(zhi)一(yi)。通(tong)常(chang)情(qing)況(kuang)下(xia)，麵(mian)筋(jin)由(you)麥(mai)膠(jiao)蛋(dan)白(bai)質(zhi)和(he)麥(mai)穀(gu)蛋(dan)白(bai)質(zhi)組(zu)成(cheng)，其(qi)中(zhong)的(de)比(bi)例(li)會(hui)因(yin)小(xiao)麥(mai)品(pin)種(zhong)和(he)種(zhong)植(zhi)區(qu)域(yu)的(de)不(bu)同(tong)而(er)不(bu)同(tong)，就(jiu)好(hao)比(bi)春(chun)小(xiao)麥(mai)較(jiao)冬(dong)小(xiao)麥(mai)的(de)麥(mai)穀(gu)蛋(dan)白(bai)高(gao)，北(bei)方(fang)地(di)區(qu)的(de)小(xiao)麥(mai)較(jiao)南(nan)方(fang)地(di)區(qu)的(de)小(xiao)麥(mai)麥(mai)穀(gu)蛋(dan)白(bai)含(han)量(liang)高(gao)。如(ru)果(guo)要(yao)想(xiang)準(zhun)確(que)測(ce)定(ding)出(chu)小(xiao)麥(mai)中(zhong)的(de)麵(mian)筋(jin)數(shu)量(liang)和(he)質(zhi)量(liang)
，我(wo)們(men)必(bi)須(xu)要(yao)使(shi)用(yong)麵筋數量和質量測定儀開展實驗檢測。
    麵筋數量和質量也不是簡簡單單就能檢測出來的，在實驗之前
，我們需要通過揉
、搓、搗的方法增加麵團的筋性，還要通過拌麵、zhediedengshoufa
，shiqiqueshaodanxingherenxing，juyoukesuxing，ranhouzailiyongmianjinshulianghezhiliangcedingyijiunengkuaisuqiejingzhundecedingchuqizhongdemianjinshulianghezhiliangle。duiciwomenyezuolexiangguanshiyan
，faxianmiantuandexingzhiyumianjinshengchengdeshuliangyeyouhendaguanxi，ermianjindeshengchengliangyouyumianjindanbaizhidehanliang、水溫、靜(jing)置(zhi)時(shi)間(jian)及(ji)調(tiao)製(zhi)方(fang)法(fa)等(deng)有(you)關(guan)，溫(wen)度(du)對(dui)蛋(dan)白(bai)質(zhi)的(de)親(qin)水(shui)性(xing)影(ying)響(xiang)很(hen)大(da)，不(bu)同(tong)水(shui)溫(wen)製(zhi)作(zuo)的(de)麵(mian)團(tuan)麵(mian)筋(jin)生(sheng)成(cheng)量(liang)不(bu)同(tong)，麵(mian)團(tuan)性(xing)質(zhi)也(ye)就(jiu)不(bu)一(yi)樣(yang)，如(ru)熱(re)水(shui)麵(mian)團(tuan)中(zhong)，水(shui)溫(wen)在(zai)60-70℃以上
，蛋白質的熱變性使麵團的筋力下降，形成的麵團筋力、韌性差而粘性增加。在低溫條件下，麵筋蛋白質的吸水脹潤過程遲緩，相應的麵筋生成率也較低。麵筋吸水脹潤的最適宜溫是30℃。

    womenliyongmianjinshulianghezhiliangcedingyikaizhanshiyandezuizhongmudejiushiweilecedingchumianjinshengchenglvhemianjindezhiliang
，yitiaozhichugezhongbutongxingzhidemiantuan，congerzhizuochugejutesedemianshizhipin。suoyizaishipinjiagongzhongduiyubutonghanliangdemianjinjinxingcedinghekongzhiyeshishipinxingyedezhongyaogongzuozhiyi，mianjinshulianghezhiliangcedingyizaiqizhongbanyande“角色”也為人們在測定過程中帶來了極大的便利。