【摘要】 阐述了面团的各种特性，特别是面团的流变特性。吹泡仪可以提供面团韧性、延展性和烘焙能力等常用信息和一些辅助信息。稠度仪提供面粉吸水率和面团的揉和性能的各种信息。更多还原

【Abstract】 Various features of dough, especially the rheologic features of dough were expounded. Common information and supplementary information of the tenacity,extensibility and backing capacity of dough can be supplied through the alveograph,and various information for the moisture absorption of flour and the elasticity of dough can be supplied by the consistometer.更多还原