Sentence examples for bread structure from inspiring English sources

Strong correlation was found among bread structure, texture, and oral processing behavior.

Our study demonstrated that two important factors, grain feature of bread crumb and the relative portion of bread crust, should be considered when designing bread structure.

The strong interconnection between food structure and its resistance to breakdown is the rationale behind designing bread structure to control its digestion, starting from the oral phase.

Of the organic solvents tested, acetone was preferable because of its single peak that prevents chemical shift effects on images, the retention of the bread structure, and the solubility of heavy metals.

Spreads for bread, foods that require a highly developed dough structure, or icings and fillings with a plastic structure require plastic fats rather than liquid oils.

In [9], several procedures were applied to analyse the bread crumb structure showing that a vector of FDs could better characterise those structures.

Adequate models of the bread crumb structure can be critical for understanding flow and transport processes in bread manufacturing, creating synthetic bread crumb images for photo-realistic rendering, evaluating similarities, and establishing quality features of different bread crumb types.

It means that the coarseness of the bread crumb structure could be better characterised by the features than its heterogeneity, using the MFS.

The enzyme-dependent changes in acoustic signatures and in dough density demonstrate that some bakery enzymes influence bread crumb structure as early as at the mixing stage.

The goals of this research are (1) to evaluate if the MFS [1] can be applied to characterise and discriminate the bread crumb structure for different bread types from digital images and (2) to investigate the effectiveness of the method in the classification of these structures.

The instrumental methods that describe bread appearance, structure and texture have been chosen in order to enable the identification and quantification of main discrepancies of wheat bread produced by different processes such as fully baked frozen bread (FBF), partially baked frozen (PBF) and bread from unfermented frozen dough (UFD) in comparison to bread baked conventionally (CON).