Sentence examples for bread volume from inspiring English sources

Sodium chloride showed a positive effect on bread volume and firmness.

Rheological properties of the flour were altered by e[CO2] and bread volume reduced by 7%.

In contrast, Zeleny sedimentation values and some rheological data were better to assess bread volume than LASRC values.

The effect of temperature on Farinograph water absorption, W and P/G, bread volume and firmness values were significant for both cultivars (p < 0.05).

When LASRC values were corrected for the contribution of non-glutenin polymers, they could assess bread volume to a comparable extent as the Zeleny sedimentation readings.

Lactic acid and SMP exhibited a negative effect on bread volume and firmness whereas sugar had an improving effect on these parameters.

Quality was assessed as CO2 production rate, yeast viability, bread specific volume and bread crumb firmness relative to fresh dough.

TG had a significant (p ≤ 0.001) impact on bread specific volume, color, texture and water status, while VG significantly (p ≤ 0.001) impacted on crust color and texture.

By far the biggest challenge for the home baker is compensating for the heat lost in conventional ovens, which can adversely affect a bread's volume, crust and texture.

The experimental design evaluated TG (0, 0.05, 0.1, 0.2 g/100 g flour), VG (0 and 1 g/100 g flour), and wheat flour strength (weak - WF, medium - MF, and strong - SF). Bread specific volume, texture, color, moisture content and water activity were assessed and elaborated with multivariate statistical analysis (MANOVA).

(The longest is the twenty-two-page recipe for French bread in Volume II of "Mastering the Art of French Cooking," an adaptation of the professional baker's art to the home kitchen that Julia and Paul, who collaborated on the research, regard as probably their most important contribution so far).