Cassava starch and modified starch have lightly affected on dough properties.
木薯原淀粉及其变性淀粉等对面团的特性影响不大。
This micro-SRC method can reflect wheat protein quality, starch quality and dough rheology characteristics accurately, and is a simple and convenient method to detect wheat quality on microscale.
微量src法能够准确反映小麦蛋白质品质、淀粉品质及面团流变学特性，是一种简便的微量品质检测方法。
Cassava starch and modified starch have lightly affected on dough properties.
研究淀粉及变性淀粉、谷朊粉对面团特性的影响。
Studies on effect of starch and glutine in dough.
研究淀粉及变性淀粉、谷朊粉对面团特性的影响。
Yeast transforms the carbohydrate decomposed by starch in the flour into carbon dioxide and other chemical elements and makes the dough fluffy under the effect of the gas.
酵母将面粉中淀粉分解后的糖类物质转化为二氧化碳等，使面团在气体作用下变得蓬松。
Yeast transforms the carbohydrate decomposed by starch in the flour into carbon dioxide and other chemical elements and makes the dough fluffy under the effect of the gas.
酵母将面粉中淀粉分解后的糖类物质转化为二氧化碳等，使面团在气体作用下变得蓬松。
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