FIours with strong gluten and with optimum levels of cysteine also show a favorable increase in baking volume since, prior to baking, the gas trapped within the dough can develop a more spongy dough.

• 由于在焙烤前,面团中所捕捉到的气体能够使面团呈多孔状,因此含有强有力的面筋和含有最佳半胱氨酸含量的面粉也显示了有利于增大其焙烤体积的特性。