中文摘要：

强壮的面筋小麦栽培变种 Shannong 12 和中等力量的小麦栽培变种 Shannong 11 被用来逻辑性质使用在面团变阻器上调查小麦蛋白质内容和蛋白质部分的效果一个体质方法。结果显示山峰高度，山峰宽度，山峰积分，当蛋白质的增加到 120， 140，和 160% 的蛋白质内容(w/w ) 为用每小麦栽培变种做的金钱在基础面粉满足时，到在曲线下面的扩展和区域的抵抗被增加。所有蛋白质部分在三个层次被加到每基础面粉(0.25， 0.50 和 1.00% ， w/w ) 在蛋白质内容之上基于。当时，扩展的 mixograph 面团开发时间，山峰宽度，和抵抗增加了面筋在，不可溶解的面筋在，可溶的面筋在，和在宏聚合物的面筋与增加这些部分的层次系统地被增加并且增加。山峰积分由补充说白朊血球素没有明显的效果并且然而，增加蛋白质内容增加了。当时，在破裂的可扩展性减少了面筋在，不可溶解的面筋在，可溶的面筋在，和在宏聚合物的面筋与增加这些部分的层次系统地被增加，并且减少。然而，当 monomeric 蛋白质，白朊血球素，和麦胶蛋白质被增加时，在破裂的可扩展性增加了，并且与增加这些部分的层次系统地增加了。

英文摘要：

A strong gluten wheat cultivar Shannong 12 and a medium-strength wheat cultivar Shannong 11 were used to investigate the effects of wheat protein contents and protein fractions on dough rheological properties using a reconstitution method. The results indicated that the peak height, peak width, peak integral, resistance to extension and area under the curve were increased when protein content increased to 120, 140, and 160% （w/w） of the protein content in the base flours for doughs made from each wheat cultivar. All protein fractions were added to each of the base flours at three levels （0.25, 0.50 and 1.00%, w/w） based upon the protein content. The mixograph dough development time, peak width, and resistance to extension increased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added and increased systematically with increasing levels of these fractions. Peak integral increased by adding and increasing protein content, however, albumin-globulin had no obvious effects. Extensibility at rupture decreased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added, and decreased systematically with increasing levels of these fractions. However, extensibility at rupture increased when the monomeric protein, albumin-globulin, and gliadin were added, and increased systematically with increasing levels of these fractions.