Sentence examples for production of bread from inspiring English sources

Wheat storage proteins, mainly polymeric glutenins and monomeric gliadins, primarily determine the processing quality of wheat flour by contributing to its unique visco-elastic properties for the production of bread and other food products [ 13].

The milling of wheat into flour for the production of bread, cakes, biscuits, and other edible products is a huge industry.

The wheat gluten proteins represent about 80% of the grain protein and confer the unique viscoelastic properties that enable the production of bread, noodles, tortillas and many other food products from wheat flour.

Improvements in the commercial production of bread include better temperature control, handling methods, fuels, and refrigeration.

The World Food Program suspended production of bread that has been feeding nearly 300,000 people, mostly widows and children in Kabul.

To curtail the high cost of importation of wheat flour into Ghana, CSIR-Food Research Institunderhana under the West Africa Agriculture Productivity Program WAAPPP 2A) has trained bakers and pastry makers on how to use root and tuber and locally grown cereal flour as composite flour for the production of bread and other pastries.

This study regards the production of breads from cereal whole grains, taking into account two wheat genotypes harvested at mature and immature stages and processed through different conditions, varying temperature, time of baking and fermentation parameters.

The use of modern procedures and adjustment of baking techniques, however, allow production of satisfactory bread.

During lunch at the Athenaeum Club in London, Fraenkel and Ernest Graham-Little, the member of Parliament for London University, wrote up the legislation that mandated the National Loaf and abolished production of white bread.

The review of "White Bread," by Aaron Bobrow-Strain (July 1), reminded me that during World War II the British government forbade the production of white bread because it was wasteful and mandated instead production of a National Loaf, which incorporated the wheat germ, essentially what we now call whole wheat bread.

SAR-29 was included in a study of genetic polymorphism using SRAP markers, confirming the wide use of this germplasm for the production of new bread wheat cultivars in Russia [ 37].