... 面团伸长曲线 extensograph 面团形成时间 dough development time 面团延伸性 dough extensibility ...
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There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development 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。
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