The dough extensibility declines, and the maximum tensile resistance and extensile rate increase to some extent.
在一定时间范围下，面团的延伸度减小，最大拉伸阻力和拉伸比例增大；
With frozen storage time, dough viscoelasticity and resistance to extension (R) of dough decreased but dough extensibility (E) increased.
随冷冻冷藏时间的延长，面团粘弹特性和抗拉伸阻力减小，面团延伸度增大。
The protein content, wet gluten content and dough extensibility should be in an optimum range, outside which the wet noodle quality declined.
蛋白质含量、面筋含量和面团延伸性应有一个适宜的范围，超过范围面条感官评分下降。
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