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在醒面過程中，通過面皮雙向延展，沿著氣室（gas cell）變形－形成氣泡，因此任何面團(tuán)的流變測試都是設(shè)法預(yù)估其焙烤性能，在此條件下達(dá)到評估接近其焙烤產(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.