However , protein content and gluten content also influenced biscuit baking.

饼干采用软麦制粉, 其蛋白质含量和面团强度都应较低.

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Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread.

适当增加面粉面筋含量可防止馒头体积缩小.

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Gluten: the gluten content of iron is abundant, is a worthy advocate of delicious food.

面筋: 面筋的铁质含量相当丰富, 是一种值得提倡的美味食品.

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Baking quality of the cake and cookie was mainly influenced by gluten strength and gluten content.

蛋糕和酥饼品质受面筋含量和面团强度的强烈影响.

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