traditional fermentation造句

• But the sugar in cellulose is in a chemical form that traditional fermentation processes, which use yeast, cannot digest.
• To counter the success of aerated bread in the market, traditional fermentation bakers began focussing on this in their advertising.
• The traditional fermentation process produces alcohol within the dough, though virtually all of it dissipates in the extreme heat of the ovens.
• In traditional fermentation systems, the dilution rate must be carefully controlled as it affects the concentration of bacterial cells and toxic end-products ( organic acids and solvents ) inside the fermenter.
• The technology so reduced the cost of production, that it meant that A . B . C . could sell its product for less than its competitors, the traditional fermentation method bakers.
• Competition from A . B . C . had more than just a price effect on the traditional fermentation bakers, who responded, in some instances, with unusual advertising efforts to retain market share.
• A further benefit of the process is that, unlike with the traditional fermentation method, additives like alum never have to be added to slow the rate of fermentation, leading Richardson to term Aerated bread " additive-free ".
• Dauglish described his technique as avoiding the " destructive influence of fermentation ", and claimed that the bread contained " all the gluten and all the albuminous food of the wheat ", each of which is diminished in quantity under traditional fermentation methods.
• He also has technical titles such as :  Fermentaciones tradicionales de M閤ico (  Traditional fermentations from Mexico ), and  Las bebidas alcoh髄icas no destiladas ind韌enas de M閤ico (  Alcoholic non-distilled beverages from natives in Mexico ), both of them written with several of his close collaborators.