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.
面团面筋含量随着用糖量增加而降低,且双糖影响大于单糖。
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