Assertion: amylase's effect | /r/HasProperty | obtained
Facets:
Source sentences:
text: The following experiments were undertaken to determine whether increased anti-filing effect in bread can be obtained by varying the concentration of calcium stearate in combination with a fixed level of the purified amylase.
text: Since a desired anti- firming effect in bread can also be obtained by manipulating the level of calcium stearate, in combination with a fixed level of purified amylase, additional studies are conducted with 0.5-2.0% calcium stearate in 54 DU of amylase.
text: Little additional effect was obtained when increasing the concentration of calcium stearate from 1% to 2% as illustrated in Table XX.
text: Additional data show that anti-firming effects in bread were obtained by using either of these two systems:
text: When 0.5% SSL, CSL and Soft Touch (solids basis) were added to dough, various bread softening effects were obtained.
text: An anti-firming effect after 6 days of storage was obtained when the purified amylase was used in combination with various surfactants.