1. These doughs can be rolled out while you wait for the pastry to chill. 当你等待油酥面团冷却时，可以擀平这些生面团。
2. Various indices have been defined, usually they refer to doughs with a maximum consistency of 500FU. 我们已经定义了不同的指数代号。通常它们指的是具有最大粘度500FU的面团。
3. By using more complex assemblages of microorganisms, bakers can produce special breads such as sour doughs. 通过使用更复杂的复合微生物，面包师能生产特色的面包，如酸面团面包。
4. Baking soda, also known as bicarbonate of soda or sodium bicarbonate, supplies the carbon dioxide gas that leavens batters and doughs. 小苏打，就是碳酸氢纳，它可以提供使面团蓬松所需要的二氧化碳气体。
