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The purpose of this study is to assess the role of particle size (74, 105, 149, 297 and 595 μm) of barley β-d-glucan concentrate (BGC) on two fundamental rheological properties namely oscillatory rheology and creep in a dough system (sample to water = 1 2).
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The dynamic dough density system, which simulates growth during proving of bread dough, was refined to enhance the accuracy and reproducibility of the technique.
This study investigated the effects on polymerisation shrinkage-strain for two unmodified powder and liquid formulations of polymethyl methacrylate (PMMA), methyl methacrylate (MMA) dough-type systems, by varying the powder/liquid (P/L) ratio.
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.
Dough materials are interesting systems widely used in biscuit production.
In continuous systems, the dough is handled without interruption from the time the ingredients are mixed until it is deposited in the pan.
The results demonstrated that by the implementation of a fuzzy system an optimized dough sheeting method is achieved.
Moreover, effects of variations in dough properties on the optimal processing system were also evaluated.
A New York Times article about the bakery in 2000 described it as a "handyman's fantasy" with a complex system of conveyor belts taking dough to the ovens.
The system consisted of a cassava grater, dough sifter, mechanical press and garifier.
His crust, at once soft and chewy, serves as more than a topping delivery system; it packs the flavor of a dough developed over days, not hours.
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CEO of Professional Science Editing for Scientists @ prosciediting.com