Various indices have been defined, usually they refer to doughs with a maximum consistency of 500 FU.

我们已经定义了不同的指数代号.通常它们指的是具有最大粘度500FU的面团.

互联网

Effect of glucose oxidase and transglutaminase on theological properties of doughs and qualities of flour products.

该文综述葡萄糖氧化酶和谷氨酰胺转胺酶的特性、作用机理,及其对面团流变学特性和面制品品质影响.

互联网

Water uptake is slow when compared to smooth flour, and they make dry doughs.

同光滑质地的面粉比较,其吸水很慢, 因此它们通常用来制成干面团.

互联网