Sentence examples for g flour from inspiring English sources

The breads with the highest total scores in the sensory evaluation were those with 0.43 g SSL/100 g flour + 0.03 g MALTO/100 g flour and with 0.50 g SSL/100 g flour + 0.02 g MALTO/100 g flour.

Optimal addition levels for best bread quality (low hardness and high specific volume) were selected for each flour: WF 0.2 g/100 g flour TG and 1 g/100 g flour VG; MF, 0.1 and 0.2 g/100 g flour of TG with 1 g/100 g flour VG; SF 0.1 g/100 g flour TG with 1 g/100 g flour VG.

A MGFB with soft and elastic crumb was produced with 10 g protein/100 g flour and 15 g RS/100 g flour.

The design allowed the determination of the optimum formulation for obtaining gluten-free bread with low crumb firmness and improved porosity values by combining 15 g carob flour/100 g flour, 15 g RS/ 100 g flour, 10 g protein/ 100 g flour and 140 g water/ 100 g flour.

The best technological results were obtained with cakes containing up to 15 g WCF/100 g flour mixture and from 16 to 20 g HVF/100 g flour mixture.

The cake formulations containing 15 g WCF/100 g flour mixture and 20 g HVF/100 g flour mixture were selected for further evaluations, and presented higher protein, lipid and ash contents than the control cake.

The pairs were allowed to mate and lay eggs in Petri dishes (5 cm) containing ca. 10 g flour-yeast mix (1% or 10% yeast) for 14 days.

Beetles were able to reproduce for seven to ten days in separate 5 cm Petri dishes with ca. 10 g flour-yeast mix (organic white wheat flour with 10% brewers yeast).

Newport Scientific is currently developing a Micro doughLAB, which can heat and cool a 4-g flour sample while measuring its consistency.

Larvae were fed on a modified artificial diet (maize granule 120.0 g, maize flour 32.0 g, soybean flour 120.0 g, Vc 4.0 g, agar-agar 12.0 g, yeast powder 72.0 g, sorbic acid 4.0 g, glucose 60.0 g, gormaldehyde 1.6 mL, water 1000 ml).

Individual contour plots of the different responses were superimposed, and regions meeting the maximum sensory score of 21.4 and an expansion ratio of 13.2 were identified at 692 g/kg corn flour, 307 g/kg green gram flour, 0.302 g/kg xanthan, 0.216 g/kg guar gum, 0.196 g/kg gum Arabic and 0.262 g/kg CMC levels.