In such cases, the proteins added to the dough increase its water binding capacity and provide a juicy crumb.

在这种情况下，向面团中添加的这些蛋白质就可提高面团结合水的能力而且可使面包汁液较多。

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In such cases, the proteins added to the dough increase its water binding capacity and provide a juicy crumb.

在这种情况下，向面团中添加的这些蛋白质就可提高面团结合水的能力而且可使面包汁液较多。

youdao