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Each reduction roll tends to reduce more of the semolina to flour and to flatten bran particles and thus facilitate the sieving out of the branny fractions.
Growth of the fungus on all bran particles have been visualized by scanning electron microscopy.
Wheat bran particles were mixed with carob pods as filler and support for bacterial growth.
The loss of dough stability was rather attributed to the destabilizing effect of bran particles on the films separating gas bubbles.
The # 7 enzyme is the solid enzyme produced by the adsorption of the liquid enzyme onto the solid bran particles and dried for the purpose of long-term storage.
Wheat flour was prepared by milling in a ball mill and sieving to remove bran particles.
Similar(54)
The influence of wheat bran particle size, carrier gas velocity and charging tube length were investigated with a lab-scale electrostatic separator.
Dry wheat straw (cultivar Einstein) was ground in a coffee grinder (Model 203C, KRUPS, Poland, Mexico), passed through a sieve (2 mm pore size) and blended with unprocessed wheat bran (particle size ≤ 3 mm) (10 1 ratio of straw to bran).
Bran concentration and bran particle size significantly affected all Farinograph parameters, whereas enzyme effects were particularly observed on both the water absorption of the flour and the parameters characterizing the overmixing.
Effects of bran concentration, bran particle size distribution, and enzyme addition – fungal phytase, fungal alpha-amylase – on the mixing and fermentative behaviour of wheat dough and on the amount of phytic acid remaining in bread have been investigated using a factorial design of samples 24.
The Plackett Burman (P B) experimental design was used for initial screening of various factors affecting the process including temperature, initial moisture content, carob particle size, wheat bran particle size, pH, initial cell concentration, peptone and yeast extract concentration and fermentation time.
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