面筋含量高、面团形成时间和稳定时间长等优良的品质特征。
It also has good quality characters, such as high gluten content, longer development time and longer stability time.
蛋白质含量、沉淀值以及面团形成时间与面包体积、面包总分有显著的正相关。
There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development time.
研究结果发现，面团的NMR弛豫参数的变化规律，以及面团形成过程的所体现的MR图像对指导和评价工业化面团形成所需要的最佳搅拌时间具有重要意义。
It is found that the change rule of NMR relaxation parameters and the MRI images are of great significance to evaluate the optimal stir time of industrial dough.
研究结果发现，面团的NMR弛豫参数的变化规律，以及面团形成过程的所体现的MR图像对指导和评价工业化面团形成所需要的最佳搅拌时间具有重要意义。
It is found that the change rule of NMR relaxation parameters and the MRI images are of great significance to evaluate the optimal stir time of industrial dough.
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