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关注：1
2013-05-23 12:21
求翻译：Also, the decrease in the fat content of the dough needs to be compensated with more water to yield consistencies suitable for dough piece forming, and this extra water gives more flour protein hydration and more gluten formation, which in turn gives tougher dough and harder cookies是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
Also, the decrease in the fat content of the dough needs to be compensated with more water to yield consistencies suitable for dough piece forming, and this extra water gives more flour protein hydration and more gluten formation, which in turn gives tougher dough and harder cookies
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
并且，在面团的脂肪含量的减退需要用更多水补偿产生一贯性适用于形成面团的片，并且这额外水给更多面粉蛋白质水合作用和更多面筋形成，反过来给更加坚韧的面团和更加坚硬的曲奇饼
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2013-05-23 12:24:58
并且，在面团的脂肪含量的减退需要用更多水补偿产生一贯性适当为面团片形成，并且这额外水给更多面粉蛋白质水合作用和更多面筋形成，反过来给更加坚韧的面团和更加坚硬的曲奇饼
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2013-05-23 12:26:38
此外，减少的脂肪含量的面团需要与更多的水产生一致性适合面团一块成形、 补偿和这额外的水给更多的面粉蛋白水化和更多的面筋形成，反过来又使面团更严格和更难饼干
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2013-05-23 12:28:18
正在翻译，请等待...
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