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.
面团的面筋
着用糖的增加而降低,且双糖的影响大于单糖。
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.
面团的面筋着用糖的增加而降低,且双糖的影响大于单糖。
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