dough development time
基本解释
- [食品科學技術]麪團形成時間
英汉例句
- Farinogram-development time, stability time and valorimeter value were generally low, and dough theological properties were not very perfect.
粉質儀蓡數——形成時間、穩定時間和評價值偏低,麪團流變學特性差。 - 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。 - Spraying molybdenum fertilizer resulted in the increases in content of crude protein of seed, sedimentation value and water absorption of flour, development and stable time of dough.
其中鉬肥對小麥品質的影響最大,可以提高粗蛋白、沉澱值、吸水量、形成時間和穩定時間。
雙語例句
专业释义
- 麪團形成時間