The dough enhancer can improve the reticular structure in gluten to keep the moisture, prevent aging, and increase softness of product.
改善面筋网状结构，保持水份，防止老化、增加制品柔软度。
And it has been viewed that the arc region from area postrema, nucleus of solitary tract to ventrolateral reticular structure is the main emetic region.
并认为最后区、孤束核到腹外侧网状结构这一弓型区域是主要催吐部位。
The dough enhancer can modify the gluten reticular structure, which can improve the internal structure and outside appearance.
改变面筋之网状结构使产品内部组织细嫩，均匀光泽。
The dough enhancer can modify the gluten reticular structure, which can improve the internal structure and outside appearance.
改变面筋之网状结构使产品内部组织细嫩，均匀光泽。
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