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。

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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。

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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。

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In technical terms, raw dough is a stiff suspension of starch granules, gluten proteins and live yeast cells.

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