dough strength
基本解釋
- [食品科學(xué)技術(shù)]麪團(tuán)筋力
英漢例句
- The protein content and dough strength of soft wheat for biscuit must be low.
餅乾採用軟麥制粉,其蛋白質(zhì)含量和麪團(tuán)強(qiáng)度都應(yīng)較低。 - Germ, defatted germ and heat-treated defatted germ weakened the dough strength and deteriorated the flour baking quality.
但是,麥胚、脫脂麥胚、脫脂改性麥胚有劣化麪粉烘焙品質(zhì)的作用。 - The stability of frozen dough was affected dough strength which was affected by water addition of dough, flour type and dough additives.
麪團(tuán)筋力影響冷凍麪團(tuán)穩(wěn)定性,而麪團(tuán)筋力又受到麪團(tuán)加水量,麪粉種類,添加劑等影響。
雙語例句
專業(yè)釋義
- 麪團(tuán)筋力