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Starting from concepts of rheology and multiscale analysis of dough structure, we propose basic knowledge models (BKMs) defined as a common representation of product changes for each operation, in a realistic range of dough compositions, and we delineate the areas where they are not available.
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It's food in its own wrapping, like a pattie or a pasty, so a peasant in a field could have carried it in a hankerchief; soft bread dough with a range of fillings, from sauerkraut to bacon.
The G′ decreased systematically with increasing temperature from 25to8585 °C at the frequency range of 0.1 10 Hz except for the dough having particle size of 105 μm, which could be associated with increase in protein content in the fraction.
The optimal amount of oxygen per kilogram of dough over 40 min of kneading was identified to be in the range 55.4 77.9 mg [O2] kg−1 [olive paste].
Henky strain of dough at break point decreased with incorporation of BGC and the value ranged between 0.98 and 1.71.
One reason for this might be pain, another could be that the soft dough allowed an increased range of motion which resulted in increased strength.
Lots of dough.
Repeat with rest of dough.
"I ran out of dough".
They put a wad of dough on the altar and stuck incense sticks into the dough.
He's got a ton of dough.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com