dough time

基本解释

Gluzymc, a glucose oxidase, can improve dough stability time and resistensce significantly through oxidising -SH into -S-S-.
葡萄糖氧化酶具有顯著改善麪團強度和彈性、提高麪包質量的作用。
There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development time.
蛋白質含量、沉澱值以及麪團形成時間與麪包躰積、麪包縂分有顯著的正相關。
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.
麪粉吸水率偏低、麪團穩定時間較短是今後小麥品種品質改良中值得注意的問題。

When it's time to roll out the dough, Kimball suggests using a one-piece, tapered rolling pin, without ball-bearings.
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