在持续时间内均匀发酵可以改善许多焙烤终产品的品质；面包屑状结构具有了更好的更均匀的多孔性结构，而面包表皮也具有了更大的弹性。
Uniform leavening over an extended time improves the quality of many baked end-products, the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity.
这种多孔性材料可以使强重比最大化，有效转移承受力，使压力最小化，避免整个结构的垮掉。
It allows for maximum strength-to-weight ratio and the efficient transferring of forces in order to minimise stresses and avoid whole structure failure.
工程师们正在研发更多高效的方法，批量生产非均匀性多孔材料和固体泡沫，以适应具体的结构应用。
Engineers are developing more efficient methods to mass produce non-uniform porous materials and solid foams that can be tailored to specific structural applications.
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