Sentence examples for maize breads were from inspiring English sources
Crumb hardness values of maize breads were reduced by xanthan addition.
Using food purchasing data collected from over 13,000 households, the Kenya Integrated Household Budget Survey indicated that cereals (namely maize) and breads are now the most important food groups [ 110].
'Special' breads such as rye and soda bread, ethnic breads and fresh breads were excluded.
Breads were modelled as servings per day.
Thick and medium sliced breads were included.
22 'Other' breads were excluded as data for these breads were not collected in earlier surveys.
The principal grains used in such breads are corn (maize), barley, millet, and buckwheat all lacking sufficient gluten (elastic protein) to make raised breads and wheat and rye.
No visual differences between the bread crust surface of control and probiotic bread were observed.
Cry9C (as either the intact protein or fragments that retained binding epitope) was detected in maize bread, muffins, and polenta at levels that were 13%, 5%, and 3%, respectively, of that found in whole grain (de Luis et al., 2009).
HPMC had a positive linear effect on volume of teff and maize breads and a negative linear effect on this parameter in rice breads, while the volume of buckwheat bread did not change.
