在同一冷冻贮藏时期内空白面团弹性模量最小，添加葡萄糖氧化酶面团弹性模量最大；
However, the storage modulus (G′) was the lowest for control dough and the highest for dough with glucose oxidase for each storage period.
总之，含有7+8亚基的小麦面团弹性较好，适于加工面包，含有17+18亚基的小麦面团延展性较好，适于加工面条。
In all, the elasticity and bread qulity of HMW-GS 7+8 was better, but the extensibility and noodle quality of HMW-GS 17+18 was better.
反复捶打，直到面团略有弹性。
面团要有弹性以及轻微的粘性。
慢慢加入清水，将材料搓成面团。大约搓5分钟至面团有点弹性便可。
Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.
加入酸奶油混合物搅拌至面团匀滑有弹性，大约10分钟。
Spread sour cream mixture evenly over flour mixture and knead about 10 minutes to make a smooth and elastic dough.
并且贮藏蛋白组成与含量决定面团的粘弹性和伸展性，是影响面粉加工品质的关键因素。
It has showed that the composition and content of wheat storage proteins play a major role for viscoelasticity and extensibility of dough.
内切木聚糖酶能将水不溶性阿拉伯木聚糖转化为水溶性阿拉伯木聚糖，从而改善了面团中面筋网络的弹性。
Endo-xylanase can transform insoluble Arab xylan into water-soluble Arab xylan, and then it can improve the flexibility of lattice texture in gluten.
用手指关节反复按面团。继续用这个方法揉面团直到面团柔韧有弹性为止。大概需要5至6分钟。
Press your knuckles repeatedly into the dough. Continue kneading in this way until you have soft pliable dough. It should take about 5 ~ 6minutes.
增加面团、面筋之结构，使搅拌面槽弹性良好，容易操作整形。
The dough enhancer can increase dough volume and improve gluten structure, as well as enhance the elasticity for better shaping and operation.
大约搓5分钟至面团有点弹性便可。
Knead for about 5 minutes until the dough is slightly elastic.
大约搓5分钟至面团有点弹性便可。
Knead for about 5 minutes until the dough is slightly elastic.
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