The extent of enzymatic starch degradation influences the stability of the gas-cell membranes which are formed by gas released in the dough and which consolidate during baking into an elastic crumb structure.

• 淀粉的酶降解程度会影响面团中气泡膜的稳定性,它们是进入面团的气体所形成的,并且在将面团焙烤成弹性的饼块结构时起加固作用的。