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This resulted in a modification of the bread characteristics.
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Addition of different dosage of TsPOx caused change of the bread loaf volume (Fig. 3).
The use of ascorbic acid in the modification of the starch contributed to the increase of the specific volume of bread.
SOM of the bread and non-bread images (left) and SOM of the bread types only (right).
In bread making, laccase is added as an additive to the bread dough which improved flavor, texture, volume, and freshness of the bread.
(1991) observed the effects of various bread recipes and measured the temperature of different parts of the bread.
(F5) ** Cutting brown bread on a brown cutting board, I don't always get the thickness of the bread right.
Toast slices of the bread.
Butter the backs of the bread.
Butter the outside of the bread slices.
Try frosting the sides of the bread.
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