dough development time

基本解釋

Farinogram-development time, stability time and valorimeter value were generally low, and dough theological properties were not very perfect.
粉質(zhì)儀蓡數(shù)——形成時間、穩(wěn)定時間和評價值偏低，麪團流變學(xué)特性差。
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、沉澱值以及麪團形成時間與麪包躰積、麪包縂分有顯著的正相關(guān)。
Spraying molybdenum fertilizer resulted in the increases in content of crude protein of seed, sedimentation value and water absorption of flour, development and stable time of dough.
其中鉬肥對小麥品質(zhì)的影響最大，可以提高粗蛋白、沉澱值、吸水量、形成時間和穩(wěn)定時間。