Sentence examples for improved bread from inspiring English sources

The results show that the P and W interactions improve the bread quality by yielding a better loaf volume, softer crumbs, and improved bread appearance and enhancing the sensory acceptability scores.

A partially isohomoeoallelic line, in which the chromosome 1A homoeologue was replaced by the chromosome 1D homoeologue, showed significantly improved bread making quality.

The flour is usually bleached and treated to obtain the improved bread-making qualities formerly achieved by natural aging.

Thus, except for Glu-D3l, Glu-D3 alleles appeared to play only minor roles in determining quality variation among bread wheat varieties, and they should be given the lowest priority among LMW-GS alleles in selecting for improved bread-making quality in wheat.

While the chromosome substitution program has obtained successful results for free threshing ability [ 33] or improved bread-making quality [ 34], it has also complicated the genetic composition of breeding materials since different chromosome substitutions may be present involving D and Hch genomes.

Moreover, the molar mass of AXs is determinant to improve bread quality, as chain length and solubility can significantly influence bread properties [8].

With the increasing evidence that POx could be used to improve bread dough stability, it is noticed that many pyranose oxidases tested in breadmaking are limited to those from Trametes multicolor (Decamps et al. 2012a, 2013, 2014).

Enzymatic baking serves as a good alternative to improve bread quality and strengthen food safety.

These new LMW-GS genes/variants would broaden the genetic resources in wheat quality breeding and accelerate their application to improve bread-making quality in common wheat.

Angel improved the bread-making operation by introducing Israel's first automated weighing machines and investing in new production lines.

To better exploit the technological function and the potentials of enzymatic processing for improving GF bread quality, it is important to understand the key elements that define the microstructure and baking functionality of GF batters as compared to wheat dough.