The results shows that the farinograph parameter and extensionograph properties of dough mixture will be improved at different extent with the wheat gluten increasing.
结果表明，随着谷朊粉添加量增加，混合粉粉质特性、 拉伸特性及烘焙特性得到不同程度改善；
The results shows that the farinograph parameter and extensionograph properties of dough mixture will be improved at different extent with the wheat gluten increasing.
结果表明，随着谷朊粉添加量增加，混合粉粉质特性、 拉伸特性及烘焙特性得到不同程度改善；
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