英德
有道
百度
谷歌
图片
维基
百科
面团筋力 [miàn tuán jīn lì]
[食品] dough strength
- 面团的筋力强弱直接影响到面点成品的质量。
The pulling force of dough gluten affects directly the quality of light refreshments. - 面团筋力影响冷冻面团稳定性，而面团筋力又受到面团加水量，面粉种类，添加剂等影响。
The stability of frozen dough was affected dough strength which was affected by water addition of dough, flour type and dough additives. - 建立了兰州拉面品质评价回归模型，建议用面团筋力和弹性指数为主的面团品质特性评价拉面专用粉适应性和选育专用小麦。
The regression model of evaluating quality of Lanzhou hand extended noodles were established, W and Ie can be used to evaluate the applicability of special flour and to breed special wheat.
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