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Bread baking kit — banneton, lame, liner, dough scraper, whisk
Black matte enamel interior — superior browning and self-basting lid
Programmable bread machine for hands-off loaf baking
Temperature-controlled proofing box — bread, yogurt, tempeh
“After baking, a shift in C(1) peaks from triplet (A-type) to singlet (V-type) was observed.”
C(1) peaks → shift → breadcrumbs
“DSC data showed that WWF retarded the staling of breadcrumbs during storage”
waxy-wheat flour substitution → retards → staling of breadcrumbs
“and also accelerated the refreshing of breadcrumbs with softness and glutinous texture after reheating”
waxy-wheat flour substitution → accelerates → refreshing of breadcrumbs
“Breadcrumbs became softer with increasing WWF substitution, and harder with increasing CSF substitution. ... 40 WWF made larger loaves and improved glutinous texture, such as the chewing property or adhesiveness of breadcrumbs, as compared with Hermes alone”
waxy-wheat flour substitution → improves → softness and glutinous texture of breadcrumbs
“the substitution with 50% HAF decreased loaf volume and resulted in inferior appearance of breadcrumbs.”
HAF substitutions → decreased → loaf volume and resulted in inferior appearance of breadcrumbs