Sentence examples for characteristics of the bread from inspiring English sources

The structural, mechanical and microbiological characteristics of the bread crust were fully investigated together the performance of the bread systems under simulated gastro-intestinal conditions.

The presence of the edible films impacted significantly (p < 0.001) most of the colour characteristics of the bread crusts (L*, a* and Δ Ε*), with the control being characterised as having the highest luminosity and lowest red colour component of the hue, as reflected by a* values.

In Table 1 are displayed the colour characteristics of the probiotic bread crusts.

This study was designed to investigate the effect of bran extrusion (addition of 2.5 g/100 g to 20 g/100g bran) on the rheological characteristics of bread dough, behaviour during fermentation, and bread quality.

This work aimed to use chemometric tools to estimate and understand the interaction effects of yeast (Y), glucose oxidase (G) and horse bean (HB) or soybean (SB) flours on the biochemical characteristics of wheat bread dough.

We summarize current understanding of the role surface properties may play in determining the aerated structure of dough, and hence the textural characteristics of bread as well as its implications for process engineering aspects of the mixing and proving stages of bread production.

This resulted in a modification of the bread characteristics.

Because of the importance of LMW-GS genes in bread-making quality (see below), considerable effort has been devoted to investigate the numbers and characteristics of the LMW-GS genes in different bread wheat varieties.

Consider the characteristics of the crumb of different styles of bread.

Small-batch flour enthusiasts maintain that any flour can make delicious bread, if one observes and responds to the characteristics of the flour as bakers did centuries ago.

SOM of the bread and non-bread images (left) and SOM of the bread types only (right).