Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团
面筋含
随着用
增加而降低,且双影响大于单。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团面筋含随着用增加而降低,且双影响大于单。
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