... 面团的发力 baking strength 面团筋力 dough strength 面团弹性 dough elasticity ...
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strength of dough 面团筋力
·2,447,543篇论文数据，部分数据来源于NoteExpress
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。
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The toughness of cooked noodles is positively correlated with the dough strength, and is influenced by the protein content.
煮面韧性与面团强度呈极显著正相关，且受蛋白质含量的影响。
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