dough strength

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。

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詞組短語

短語

• strength of dough 面團筋力

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專業(yè)釋義

食品科學技術(shù)

• 面團筋力