【摘要】 面团的筋力强弱直接影响到面点成品的质量。根据面筋的形成机理及其性质，在调面时，通过控制温度，添加食盐、油、糖，充分揉搓、掺和面粉等方法，可调节面筋的筋力，以达到成品的制作要求。更多还原

【Abstract】 The pulling force of dough gluten affects directly the quality of light refreshments. According to the forming principles and nature of gluten, the gluten of the dough can be regulated through ways of controlling temperature; adding to salt, oil and sugar; full kneading and adding to more flour, just for making requirements.更多还原