面团的

The baker shaped the mass of dough into a perfect round loaf.

面包师将一大块面团揉成一个完美的圆形面包。

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.

面团的面筋含的增加而降低,且双的影响大于单。