Flours with strong gluten absorb more water and show longer dough development and stability times than do flours with weak gluten.

 
  • 含有强有力的面筋的面粉较含有不太牢固的面筋面粉要吸收更多的水分,且显示出较长的面团延伸性以及较长的稳定时间。
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