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.
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