面团成熟 meaning in Chinese

dough maturity
dough ripening

The electric resistance changes during dough fermentation for chinese steamed bread were detected in the paper . 3 kinds of electrodes were selected to measure the resistance of the dough
摘要研究了馒头面团发酵过程中电阻的变化，并希望通过电阻的变化规律，得到一种判断面团成熟度的客观方法。
The results showed that the electric properties the dough were complicated , and the three electrodes used in the study were unsuitable to judge the dough maturity
以上结果说明面团发酵过程中的电学特性十分复杂，采用以上的电极不能得到可重复性的电阻变化规律，并以此作为判断发酵面团成熟度的依据。
In the fermentation , the electric resistance of the dough had no characteristic variation , and the repeatability could not satisfy the need to produce a method to judge the dough maturity
实验采用3种电极来测量面团发酵过程中的电阻值，结果显示，这3种电极在发酵终点时间段电阻没有显著的特征变化，而且没有达到判断面团成熟度所要求的可重复性。