在贮存过程中，影响麦芽质量的环境条件主要是贮存方式、贮存温度、空气湿度、贮存时间。
The main influencing factors of malt quality during the storage covered storage mode, storage temperature, ambient humidity, and storage time.
本方法 生产的面团的特征非常类似于酵母发面的面团，但是即使在环境条件 下贮存几个小时也不会塌陷。
The present method yields a dough with characteristics that are very similar to yeast leavened dough, but that will not collapse even when stored under ambient conditions for several hours.
应用推荐