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In order to identify possible APCI-MS markers associated with the flavour profile changes throughout the bread storage, the entire spectral dataset (m/ z 40 160) were subjected to PLS analysis (Fig. 9).
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The present work explains how the electrical impedance spectroscopy technique can be utilized to investigate the effect of staling on the physicochemical properties of wheat bread during storage.
Furthermore, this enzyme can be used in the bread-baking process since its addition in the dough mix improved significantly the loaf volume and decreased the firmness of bread during storage.
The objective of this study was to evaluate the effects of the emulsifier sodium stearoyl lactylate (SSL) and of the enzyme maltogenic amylase (MALTO) on the quality of pan bread during storage.
Slip a slice of fresh bread into the storage jar or container.
For the bread wheat materials, the storage conditions did not have a significant effect on stability.
As a result, bread wheat has more storage, defense response, and energy metabolism proteins than its ancestors.
Meaning regardless of caloric quantity, individuals eating a steak will stay in "burning" mode, while individuals eating a loaf of bread will move to "storage" mode.
VA Linux previously earned its bread and butter by selling storage and network servers.
This study presents an in-depth, multivariate, statistical assessment of the differences in the staling process of white wheat bread as a function of storage time, usage of maltogenic α-amylases and spatial position in the loaf by texture measurements and non-linear fitting (Avrami).
SDS-PAGE is widely used to investigate the abundant seed storage proteins in bread wheat.
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