dough strength

基本解释

• [食品科学技术]面团筋力

英汉例句

双语例句

• The protein content and dough strength of soft wheat for biscuit must be low.
  饼干采用软麦制粉，其蛋白质含量和面团强度都应较低。
• Germ, defatted germ and heat-treated defatted germ weakened the dough strength and deteriorated the flour baking quality.
  但是，麦胚、脱脂麦胚、脱脂改性麦胚有劣化面粉烘焙品质的作用。
• 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。

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词组短语

短语

• strength of dough 面团筋力

• dough strength更多词组

专业释义

食品科学技术

• 面团筋力