The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data.
面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。
The chemical composition and physical properties of wheat flour lipids in dough is discussed in relation to their functionality in bakery foods such as bread, biscuits and cakes.
本文论述了面粉中脂类的化学组成、在面团中存在的物理状态及其在面包、饼干和蛋糕等焙烤食品中的功能作用。
The oven can brake bread from a "Frozen Dough" in a short time, ideal for a Bakery Chain and Coffee shops.
热风对流可以在短时间内将“冷冻生面团”烘烤成面包，它是糕点连锁店和咖啡店的抱负电器。
Usage: In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelate agent, flulty agent for bakery.
如作焙制品、糕点膨松剂，面包、饼干的助酵剂、缓冲剂，果胶固化剂（凝胶作用），酵母食料，肉类制品组织改进剂等。
Usage: In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelate agent, flulty agent for bakery.
如作焙制品、糕点膨松剂，面包、饼干的助酵剂、缓冲剂，果胶固化剂（凝胶作用），酵母食料，肉类制品组织改进剂等。
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