dough development time stable time 面团形成时间和稳定时间
However, there are also some problems to be notified for further wheat quality improvement that flour water absorption rate is relative lower, dough stable time relatively shorter.
面粉吸水率偏低、面团稳定时间较短是今后小麦品种品质改良中值得注意的问题。
There is a positive correlativity of the content of wet gluten and stable time of dough to the yield.
湿面筋含量和面团稳定时间与强筋小麦产量呈正相关。
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