基本解釋[食品科學技術(shù)]面團筋力英漢例句雙語例句The protein content and dough strength of soft wheat for biscuit must be low.餅干采用軟麥制粉，其蛋白質(zhì)含量和面團強度都應較低。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面粉烘焙品質(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.面團筋力影響冷凍面團穩(wěn)定性，而面團筋力又受到面團加水量，面粉種類，添加劑等影響。dough strength更多例句詞組短語短語strength of dough 面團筋力dough strength更多詞組專業(yè)釋義食品科學技術(shù)面團筋力