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.
团
量随着用糖量增加而降低,且双糖影响大于单糖。
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.
团量随着用糖量增加而降低,且双糖影响大于单糖。
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