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As much as 80% of the volume of bread is empty space.
The use of ascorbic acid in the modification of the starch contributed to the increase of the specific volume of bread.
Fig. 3 Effect of TsPOx wild-type and the four mutants (K312E, E539K, T166A/E539K, and K312E/E539K) and its mutants on the volume of bread loaf.
Proteases from Aspergillus oryzae are used to modify the gluten of wheat flour by facilitating handling and increasing the volume of bread dough.
The results of baking trials indicated that the addition of XYNZG could reduce the kneading time of dough, increase the volume of bread, improve the texture, and have more positive effects on the sensory properties of bread.
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Results showed that hydrothermal treatment of rice or corn flours affected in different extent the bread properties, increasing the specific volume of breads and H/W ratio, and decreasing the hardness and chewiness of both types of breads.
I started very simply with eating my volume out of bread and expanding my clothes into spatial en-closures, trying to define the place of life.
The responses analyzed were hardness, total color change in both crust and crumb, and specific loaf volume of the bread.
Xanthan addition had a negative linear effect on loaf volume of all breads.
In order to avoid the personal sensory difference, the volume and texture of bread were also evaluated by the Volume Measuring Device and the Texture Analyzer, respectively.
Laccase also increased the crumb structure, volume, and softness of bread (Selinheimo et al. 2006).
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com