dough time

基本解釋

Gluzymc, a glucose oxidase, can improve dough stability time and resistensce significantly through oxidising -SH into -S-S-.
葡萄糖氧化酶具有顯著改善面團(tuán)強(qiáng)度和彈性、提高面包質(zhì)量的作用。
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)。
However, there are also some problems to be notified for further wheat quality improvement that flour water absorption rate is relative lower, dough stable time relatively shorter.
面粉吸水率偏低、面團(tuán)穩(wěn)定時(shí)間較短是今后小麥品種品質(zhì)改良中值得注意的問題。

They had no time to allow the dough to rise.
根本沒有時(shí)間讓生面團(tuán)發(fā)酵。
耶魯公開課 - 舊約導(dǎo)論課程節(jié)選

When it's time to roll out the dough, Kimball suggests using a one-piece, tapered rolling pin, without ball-bearings.
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And at that time, I was riding on a train with no dough and I was really basically contemplating my life.
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At this moment in time, majorU.S.companies are rolling in dough.
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