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1.Chien-Sheng Tseng. 2001. Effects of microbial transglutamionase on modlifying the physicochemical properties of flour dough and its application in baking. Master Thesis, Dept of Agronomy, National Taiwan University.
曾见升。2001。微生物麸胺醯胺酸转胺酶对面团物化性质之改良与其在烘焙上之应用。台湾大学农业化学所硕士论文。收藏指正
2.In the flour-water dough, the H2O2, produced by GOD acted as an active substance, which could oxidate -SH to form -S-S- and also prevent -S-S- form deoxidized.
GOD酶促产生的过氧化氢(H_2O_2)可氧化小麦粉面筋蛋白和非面筋蛋白中的巯基(-SH)，并抑制其中二硫键(-S-S-)的还原。收藏指正
3.Chung-Hua Liu. 2004. Effects of waxy rice flour and pregelatinized wheat flour on the dough property and quality of steam bread. Master Thesis, Dept of Agronomy, National Taiwan University.
刘仲华。2004。糯性米淀粉及预糊化处理对面团性质及馒头品质之影响。台湾大学农业化学所硕士论文。收藏指正
4.Certain LMW GS incorporated into base flour changed properties of dough.
有些低分子量麦谷蛋白亚基 (LMW- GS)加入碱性面粉后改变了面筋的性质。收藏指正
5.Add the remaining flour to make a soft dough.
把剩下的面粉加进去做成一块软面团。收藏指正
6.a dough of flour and water and shortening.
面粉、水和酥松油脂和成的生面团。收藏指正
7.Coat your finger with flour and press your finger into middle of the dough, the indentation should remain visible for a few seconds.
用手指沾面粉戳入面团当中，面团将会随之凹陷下去，但是不会立即弹起或继续向下陷，这就表示头次发酵完成。收藏指正
8.shaped and dried dough made from flour and water and sometimes egg.
由面粉、水、有时还有鸡蛋做成的成型的、干的面食。收藏指正
9.Add milk to the flour together with salt, butter and egg. Knead until a dough smooth and elastic. Then set aside covered to rise for 60 minutes.
将牛奶加到面粉里，和食盐，牛油和鸡蛋。将其揉搓至面团光滑均匀。盖上湿布发酵60分钟左右。收藏指正
10.A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water.
面条窄的，带状的干面团，通常由面粉，鸡蛋和水做成收藏指正
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