dough development time

基本解釋

Farinogram-development time, stability time and valorimeter value were generally low, and dough theological properties were not very perfect.
粉質(zhì)儀參數(shù)——形成時(shí)間、穩(wěn)定時(shí)間和評價(jià)值偏低，面團(tuán)流變學(xué)特性差。
There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development time.
蛋白質(zhì)含量、沉淀值以及面團(tuán)形成時(shí)間與面包體積、面包總分有顯著的正相關(guān)。
Spraying molybdenum fertilizer resulted in the increases in content of crude protein of seed, sedimentation value and water absorption of flour, development and stable time of dough.
其中鉬肥對小麥品質(zhì)的影響最大，可以提高粗蛋白、沉淀值、吸水量、形成時(shí)間和穩(wěn)定時(shí)間。