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Increasing mixing pressure decreased dough density and both the microwave variables significantly.
Dough density was measured, and the ultrasonic phase velocity and attenuation coefficient in the resonance frequency region for bubbles in dough were evaluated.
Dynamic dough density measurements showed no difference in expansion capacity during proving from doughs mixed in the three scales of mixer.
The dynamic dough density system, which simulates growth during proving of bread dough, was refined to enhance the accuracy and reproducibility of the technique.
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 linearly regressed model functions of dough density and microwave measurements showed a correlation of R2 > 0.97, thus gave implications of a reduction in microwave power absorption and transmission in aerated doughs.
Similar(53)
Dough densities were measured using a double cup technique.
In this work, the developed non-invasive system showed the possibility of calculating the solid/non-solid density of dough, void fraction and complex moduli in dough, based on a two layer neural network that combine the acoustics impedance and energy of an ultrasonic signals passing through the dough specimens.
The system was then used to quantify the expansion capacity of doughs, as indicated by the minimum density achieved by a proving dough piece, in three different scales of geometrically similar laboratory dough mixers.
A factorial design experiment incorporating three levels of mixing pressures, salt contents and water levels which produced doughs with various densities, salt and moisture contents was performed.
Adding cracker crumbs to new dough increases the cookie's density and helps them stay crisp much longer.
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