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关注：1
2013-05-23 12:21
求翻译：The lower dough hardness observed in all the texture tests when the shortening was replaced by the cellu- lose emulsions contrasts with the results of previous studies in which greater hardness was found when the fat content was reduced, whether or not a replacer was employed.是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
The lower dough hardness observed in all the texture tests when the shortening was replaced by the cellu- lose emulsions contrasts with the results of previous studies in which greater hardness was found when the fat content was reduced, whether or not a replacer was employed.
问题补充： |
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2013-05-23 12:21:38
正在翻译，请等待...
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2013-05-23 12:23:18
在所有纹理观察的更低的面团坚硬测试，当缩短被cellu-替换丢失与更加伟大的坚硬被找到早先研究的结果的乳化液对比，当减少了脂肪含量，代用品是否被使用了。
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2013-05-23 12:24:58
在所有纹理测试观察的更低的面团坚硬，当缩短被cellu-替换丢失乳化液对比以更加伟大的坚硬被发现早先研究的结果，当减少了脂肪含量，是否代用品被使用了。
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2013-05-23 12:26:38
面团的硬度较低时缩短被取而代之的网眼-纹理的所有测试中观察到失去乳液对比与以前的研究中更大的硬度被发现时的脂肪含量减少，无论采用替代品的结果。
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2013-05-23 12:28:18
面团硬度较低的纹理时测试的缩短改为网眼棉织品─失去乳浊液形成强烈对比的结果,以前的研究中,更多地是硬度时找到的脂肪含量减少了,是否更换。
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