在醒面過(guò)程中，通過(guò)面皮雙向延展，沿著氣室（gas cell）變形－形成氣泡，因此任何面團(tuán)的流變測(cè)試都是設(shè)法預(yù)估其焙烤性能，在此條件下達(dá)到評(píng)估接近其焙烤產(chǎn)品的膨脹性。During the wake-up process, the dough is stretched bidirectionally and deformed along the gas cell-forming bubbles, so the rheological test of any dough is to try to estimate its baking performance, under this condition, the evaluation is close to its baked product Swellability.