Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
结果表明:面团
面筋含量随着用
量增加而降低,且
影响大于单。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
结果表明:面团面筋含量随着用量增加而降低,且影响大于单。
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