The protein content and dough strength of soft wheat for biscuit must be low.
饼干采用软麦制粉，其蛋白质含量和面团强度都应较低。
You need a lot of strength to mix the dough that is used in all baked baked goods.
你需要费很大的劲来和那些用来烘焙糕点的面团。
The stability of frozen dough was affected dough strength which was affected by water addition of dough, flour type and dough additives.
面团筋力影响冷冻面团稳定性，而面团筋力又受到面团加水量，面粉种类，添加剂等影响。
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