单词盒子

dough strength

D 开头单词

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。

词组短语

    短语

  • strength of dough 面团筋力

专业释义

    食品科学技术

  • 面团筋力