dough strength

常見例句

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(tuán)強度都應(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(tuán)筋力影響冷凍面團(tuán)穩(wěn)定性，而面團(tuán)筋力又受到面團(tuán)加水量，面粉種類，添加劑等影響。
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