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強度和彈性、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、沉淀值以及面團形成時間與面包體積、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、面團穩(wěn)定時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.
根本沒有時間讓生面團發(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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