面团的

Knead the dough to the right consistency.

把面团揉到适合的黏稠度。

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.

面团的面筋含量随着用糖量的增加而降低,且双糖的影响大单糖。