还原糖和非还原糖对面团延伸性的影响也不同。
The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.
蛋白质含量、面筋含量和面团延伸性应有一个适宜的范围，超过范围面条感官评分下降。
The protein content, wet gluten content and dough extensibility should be in an optimum range, outside which the wet noodle quality declined.
含有强有力的面筋的面粉较含有不太牢固的面筋面粉要吸收更多的水分，且显示出较长的面团延伸性以及较长的稳定时间。
Flours with strong gluten absorb more water and show longer dough development and stability times than do flours with weak gluten.
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