他们根本没有时间让面团发酵。
只要计算好时间，让面团在低温条件下缓慢发酵，就能生产出与众不同的美味比萨饼底。
As long as the time, let the dough at low temperature slow fermentation, can produce different delicious pizza bottom.
面团自由水表现出来的弛豫时间T23与发酵时间曲线在整个发酵期内呈波浪形变化。
The curve of T23 and fermentation time undulated in the all course of fermentation.
面团自由水表现出来的弛豫时间T23与发酵时间曲线在整个发酵期内呈波浪形变化。
The curve of T23 and fermentation time undulated in the all course of fermentation.
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