dough development time
基本解释
- [食品科学技术]面团形成时间
英汉例句
- Farinogram-development time, stability time and valorimeter value were generally low, and dough theological properties were not very perfect.
粉质仪参数——形成时间、稳定时间和评价值偏低,面团流变学特性差。 - There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development time.
蛋白质含量、沉淀值以及面团形成时间与面包体积、面包总分有显著的正相关。 - 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.
其中钼肥对小麦品质的影响最大,可以提高粗蛋白、沉淀值、吸水量、形成时间和稳定时间。
双语例句
专业释义
- 面团形成时间