在同一冷冻贮藏时期内空白面团弹性模量最小，添加葡萄糖氧化酶面团弹性模量最大；

However, the storage modulus (G′) was the lowest for control dough and the highest for dough with glucose oxidase for each storage period.

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总之，含有7+8亚基的小麦面团弹性较好，适于加工面包，含有17+18亚基的小麦面团延展性较好，适于加工面条。

In all, the elasticity and bread qulity of HMW-GS 7+8 was better, but the extensibility and noodle quality of HMW-GS 17+18 was better.

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反复捶打，直到面团略有弹性。

Beat it until the dough is slightly elastic.

《柯林斯英汉双解大词典》