quantity and quality of wheat protein are the two major factors affecting baking - quality of flour .普通小麥籽粒蛋白質的含量和質量是影響面包烘烤品質的決定性因素.
+baked goods ( see baking
1 . 烘焙食物
its presence in flour makes production of leavened baked goods ( see baking ) possible because the chain like gluten molecules form an elastic network that traps carbon dioxide gas and expands with it .面粉中的谷蛋白鏈狀分子形成有彈性的網架,二氧化碳氣體可滯留其中,受熱時網架隨氣體膨脹,所以面粉能制造發酵的