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
随着
的增加而降低,且双的影响大于单。
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.
面团的面筋含随着的增加而降低,且双的影响大于单。
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