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经常吃面食的你，知道面团里的科学原理吗？比如：面筋的本质到底是什么？为什么面会越揉越筋道？醒面的原理又是什么？和面时加盐和碱为什么也能提高筋性？不同的水温为什么会对面团的性质产生如此大的影响？聊聊这"面团里的学问"！
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