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关注：1
2013-05-23 12:21
求翻译：the greater springiness of the dough when the fat content was reduced was associated with the fact that, in the absence of shortening, the water or sugar solution would interact with the flour protein to create cohesive and extensible gluten, which confers elasticity and cohesiveness.是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
the greater springiness of the dough when the fat content was reduced was associated with the fact that, in the absence of shortening, the water or sugar solution would interact with the flour protein to create cohesive and extensible gluten, which confers elasticity and cohesiveness.
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
面团的更加伟大的弹性，当减少了脂肪含量同事实联系在一起，在没有缩短时，水或糖解答将互动以面粉蛋白质创造言词一致和延伸性面筋，商谈弹性和黏结性。
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2013-05-23 12:24:58
面团的更加伟大的弹性，当减少了脂肪含量同事实联系在一起，在没有缩短时，水或糖解答将互动以面粉蛋白质创造言词一致和延伸性面筋，商谈弹性和黏结性。
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2013-05-23 12:26:38
更大弹性时减少了脂肪的内容是面团的与这一事实，在没有缩短的情况下，水或糖溶液将面粉蛋白来创建凝聚力和可扩展的面筋，赋予弹性和凝聚力与交互相关联。
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2013-05-23 12:28:18
正在翻译，请等待...
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