This paper is to improve dough quality of maize flour by different heat treatments and dehydration.

采用不同热处理、不同脱水方法以及复合配粉的方法 ，进行改善玉米面粉的面团品质试验。

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Maize flour by wet milling mixed CMC, AGAR and wheat flour in the proportion has made suitable dough quality.

普通玉米面粉与羧甲基纤维素(CMC)、琼脂、小麦面粉按一定比例配粉，也可获得良好的面团品质。

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The results showed that the protein content in dough changed regularly during stirring, which was closely related to the characteristics and processing quality of dough.

结果表明：蛋白质含量在面团搅拌过程中发生了有规律的变化，这种变化与面团特性及面团加工品质间有较密切关系。

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Continuous casting is a process whereby molten steel is passed continuously through a mould, like play-dough, allowing high quality products to be manufactured at greater lengths than traditional casting.

BBC: A history of Teesside steelmaking