Sentence examples for dough quality from inspiring English sources

Dough quality was evaluated by sedimentation test, mixograph and alveograph analysis.

These hybrids were better than CN16 in dough quality and processing quality tests.

On comparison of the results with a non-fuzzy system, the dough was rolled in less time without making any compromise with the dough quality.

They suggest that the findings will someday enable commercial bakers to control dough quality more precisely by measuring and monitoring the amount of tyrosine linking and by developing new dough enhancers to increase or decrease linking.

However, during the production and storage of frozen dough, a series of problems could take place, such as inhibition of yeast activity, damage of the structure of the dough, leading to the deterioration of dough quality.

Their lipid-binding properties influence dough quality [ 7] as well as plant resistance to pathogens [ 8- 11].

It affects enhancements in dough and bread quality leading to improved dough flexibility, machinability and stability as well as a larger loaf volume and an improved crumb structure.

The effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality were investigated.

Large temperature fluctuations during frozen storage (−18 ± 5 °C) and storage at higher temperatures (a combination of −18 °C, −13 °C and −8 °C) resulted in significantly more rapid loss of dough and bread quality than storage at constant and/or colder temperatures.

The effects of enzyme additions on dough properties and bread quality parameters such as specific volume, shape, texture and sensory attributes were determined by Response Surface Methodology (RS M using a central composite design.

HJ measured glutenin macro-polymers, dough properties and pan bread quality parameters and performed statistical analysis.