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。
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