Basic doughs 基础面点知识
sour doughs 发酵面
Physical characteristics of doughs 生面团的物理特性
plain doughs 不加糖面团
Pastry Doughs 酥皮面团
Biscuit doughs 饼干面团
By adding 1.0% TGase, the highest G’was obtain in dough with egg albumin.
添加1.0%TGase,使得含蛋清蛋白的燕麦面团G’有最大程度的提高。
参考来源 - 燕麦面团的物性改善及其在燕麦面条中的应用·2,447,543篇论文数据，部分数据来源于NoteExpress
N-MASS Dough is a fairly firm mixture of flour, water, and sometimes also fat and sugar. It can be cooked to make bread or pastry. 面团
Roll out the dough into one large circle.
将面团擀成一个大圆形。
N-UNCOUNT You can refer to money as dough. 钱 [非正式]
He worked hard for his dough.
他为了赚钱而努力工作。
These doughs can be rolled out while you wait for the pastry to chill.
当你等待油酥面团冷却时，可以擀平这些生面团。
Various indices have been defined, usually they refer to doughs with a maximum consistency of 500FU.
我们已经定义了不同的指数代号。通常它们指的是具有最大粘度500FU的面团。
By using more complex assemblages of microorganisms, bakers can produce special breads such as sour doughs.
通过使用更复杂的复合微生物，面包师能生产特色的面包，如酸面团面包。
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