With different sugar joining high protein flour and low protein flour respectively, we studied the technology function influence of sugar for dough.

以不同的糖分别加入到高筋粉和低筋粉中，研究糖对面团的工艺性能影响。

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Wheat flour, the main raw material for bread may broadly be classified into high protein protein over 11%, medium protein flour protein 8-11% and low protein flour protein below 8%.

小麦面粉是制作面包的主要原料，它大体可分为高蛋白质面粉(蛋白质含量超过11%)，中量蛋白质面粉(蛋白质含量8 ~ 11%)和低蛋白质面粉(蛋白质含量低于8%)。

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Generally speaking, high Protein flour is used as a base with medium and low protein floul mixed in appropriate amounts.

一般来说，高蛋白质面粉用作一种主要成分，并以适当的数量混以中量蛋白质面粉和低蛋白质面粉。

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