dough strength

基本解釋

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(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。