所述面团深度 冷冻之后得到的最终产品与使用传统配方生产的产品相比，具有改善的特征。
The finished products obtained after deep freezing the dough have improved characteristics compared to those of products prepared using traditional recipes.
所述面团深度 冷冻之后得到的最终产品与使用传统配方生产的产品相比，具有改善的特征。
The finished products obtained after deep freezing the dough have improved characteristics compared to those of products prepared using traditional recipes.
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