阅读说明：本技术 一种小麦粉组合物 (Wheat flour composition ) 是由 姚科 邓玉雯 王洋洋 李辉 于 2018-12-29 设计创作，主要内容包括：本申请提供了一种小麦粉组合物,以体积百分比计,该组合物中40-200μm粒径的小麦粉占比85-91％,100-200μm粒径的小麦粉占比26-32％。本申请获得的小麦粉组合物相比于现有技术,具有较高的GPI(>69.5％),较低的麸星含量(<5.5％),提高小麦产品(例如面制品)的性能,例如比容、弹性、外观、色泽、结构、黏牙性等。(The application provides a wheat flour composition, wherein the wheat flour with the grain diameter of 40-200 mu m accounts for 85-91 percent and the wheat flour with the grain diameter of 100-200 mu m accounts for 26-32 percent in percentage by volume. The wheat flour composition obtained in the present application has higher GPI (> 69.5%), lower bran content (< 5.5%), and improved properties of wheat products (e.g. flour products) such as specific volume, elasticity, appearance, color, structure, tooth-sticking property, etc., compared to the prior art.)