Unverified82% confidenceTradeoffTime unknown
无麸质配方缺乏面筋支撑，湿润度与松软度往往冲突：为提升松软度会增加油脂和糖，导致更油腻；追求低糖低脂的无麸质蛋糕通常偏干硬
1
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82%
Confidence
Long-term
Relevance
-
First Seen
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