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
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.
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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