dough development time

基本解释

Farinogram-development time, stability time and valorimeter value were generally low, and dough theological properties were not very perfect.
粉质仪参数——形成时间、稳定时间和评价值偏低，面团流变学特性差。
There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development time.
蛋白质含量、沉淀值以及面团形成时间与面包体积、面包总分有显著的正相关。
Spraying molybdenum fertilizer resulted in the increases in content of crude protein of seed, sedimentation value and water absorption of flour, development and stable time of dough.
其中钼肥对小麦品质的影响最大，可以提高粗蛋白、沉淀值、吸水量、形成时间和稳定时间。