dough strength

基本解釋

• [食品科學(xué)技術(shù)]麪團筋力

英漢例句

雙語例句

• The protein content and dough strength of soft wheat for biscuit must be low.
  餅乾採用軟麥制粉，其蛋白質(zhì)含量和麪團強度都應(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.
  麪團筋力影響冷凍麪團穩(wěn)定性，而麪團筋力又受到麪團加水量，麪粉種類，添加劑等影響。

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詞組短語

短語

• strength of dough 麪團筋力

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專業(yè)釋義

食品科學(xué)技術(shù)

• 麪團筋力