Sentence examples for bread quality and from inspiring English sources

Hullett1 and Hullett and Stern2 found that if the wheat germ is first fermented sufficiently with yeast, there is no fall in bread quality, and this coincides with the disappearance of the glutathione.

Enzymatic baking serves as a good alternative to improve bread quality and strengthen food safety.

A recent study demonstrated that high-amylose flours might be used to substitute for up to 50% normal wheat flour to make bread with both an acceptable bread quality and a significantly higher amount of resistant starch [ 22].

HJ measured glutenin macro-polymers, dough properties and pan bread quality parameters and performed statistical analysis.

In the present work, we found that the deletion of Glu-A3a significantly reduced dough strength and breadmaking quality, including most of the mixing and bread quality parameters (Tables  2 and 3).

Optimal addition levels for best bread quality (low hardness and high specific volume) were selected for each flour: WF 0.2 g/100 g flour TG and 1 g/100 g flour VG; MF, 0.1 and 0.2 g/100 g flour of TG with 1 g/100 g flour VG; SF 0.1 g/100 g flour TG with 1 g/100 g flour VG.

The new SFP/SSR map in this study was constructed from an existing Ning 7840/Clark mapping population that is segregating for many important agronomic traits such as yield, bread quality, growth habit, and disease resistance [ 28].

We here studied the ability of the SRC values to assess the cookie and bread quality of nineteen European commercial flours and compared their predictive value with that of some conventional flour quality parameters.

It affects enhancements in dough and bread quality leading to improved dough flexibility, machinability and stability as well as a larger loaf volume and an improved crumb structure.

The effects of enzyme additions on dough properties and bread quality parameters such as specific volume, shape, texture and sensory attributes were determined by Response Surface Methodology (RS M using a central composite design.

The effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality were investigated.