id	sid	tid	token	lemma	pos
ajfsoa-283	1	1	in	in	ADP
ajfsoa-283	1	2	ternationa	ternationa	NOUN
ajfsoa-283	1	3	l	l	NOUN
ajfsoa-283	1	4	scholars	scholar	NOUN
ajfsoa-283	1	5	journa	journa	VERB
ajfsoa-283	1	6	ls	ls	ADJ
ajfsoa-283	1	7	african	african	ADJ
ajfsoa-283	1	8	journal	journal	NOUN
ajfsoa-283	1	9	of	of	ADP
ajfsoa-283	1	10	food	food	NOUN
ajfsoa-283	1	11	science	science	NOUN
ajfsoa-283	1	12	research	research	NOUN
ajfsoa-283	1	13	issn	issn	PROPN
ajfsoa-283	1	14	2375	2375	NUM
ajfsoa-283	1	15	-	-	SYM
ajfsoa-283	1	16	0723	0723	NUM
ajfsoa-283	1	17	vol	vol	NOUN
ajfsoa-283	1	18	.	.	PROPN
ajfsoa-283	1	19	6	6	NUM
ajfsoa-283	1	20	(	(	PUNCT
ajfsoa-283	1	21	8)	8)	NUM
ajfsoa-283	1	22	,	,	PUNCT
ajfsoa-283	1	23	pp	pp	ADJ
ajfsoa-283	1	24	.	.	PUNCT
ajfsoa-283	2	1	361	361	NUM
ajfsoa-283	2	2	-	-	SYM
ajfsoa-283	2	3	367	367	NUM
ajfsoa-283	2	4	,	,	PUNCT
ajfsoa-283	2	5	august	august	PROPN
ajfsoa-283	2	6	,	,	PUNCT
ajfsoa-283	2	7	2018	2018	NUM
ajfsoa-283	2	8	.	.	PUNCT
ajfsoa-283	3	1	available	available	ADJ
ajfsoa-283	3	2	online	online	ADV
ajfsoa-283	3	3	at	at	ADP
ajfsoa-283	3	4	www.internationalscholarsjournals.org	www.internationalscholarsjournals.org	PROPN
ajfsoa-283	3	5	©	©	PROPN
ajfsoa-283	3	6	international	international	ADJ
ajfsoa-283	3	7	scholars	scholar	NOUN
ajfsoa-283	3	8	journals	journal	NOUN
ajfsoa-283	3	9	author(s	author(s	PROPN
ajfsoa-283	3	10	)	)	PUNCT
ajfsoa-283	3	11	retain	retain	VERB
ajfsoa-283	3	12	the	the	DET
ajfsoa-283	3	13	copyright	copyright	NOUN
ajfsoa-283	3	14	of	of	ADP
ajfsoa-283	3	15	this	this	DET
ajfsoa-283	3	16	article	article	NOUN
ajfsoa-283	3	17	.	.	PUNCT
ajfsoa-283	4	1	full	full	ADJ
ajfsoa-283	4	2	length	length	NOUN
ajfsoa-283	4	3	research	research	NOUN
ajfsoa-283	4	4	paper	paper	NOUN
ajfsoa-283	4	5	evaluation	evaluation	NOUN
ajfsoa-283	4	6	of	of	ADP
ajfsoa-283	4	7	the	the	DET
ajfsoa-283	4	8	effect	effect	NOUN
ajfsoa-283	4	9	of	of	ADP
ajfsoa-283	4	10	precipitated	precipitate	VERB
ajfsoa-283	4	11	whey	whey	PROPN
ajfsoa-283	4	12	protein	protein	NOUN
ajfsoa-283	4	13	(	(	PUNCT
ajfsoa-283	4	14	pwp	pwp	PROPN
ajfsoa-283	4	15	)	)	PUNCT
ajfsoa-283	4	16	and	and	CCONJ
ajfsoa-283	4	17	fermentation	fermentation	NOUN
ajfsoa-283	4	18	time	time	NOUN
ajfsoa-283	4	19	on	on	ADP
ajfsoa-283	4	20	the	the	DET
ajfsoa-283	4	21	quality	quality	NOUN
ajfsoa-283	4	22	of	of	ADP
ajfsoa-283	4	23	iranian	iranian	ADJ
ajfsoa-283	4	24	lavash	lavash	PROPN
ajfsoa-283	4	25	bread	bread	PROPN
ajfsoa-283	4	26	hossein	hossein	PROPN
ajfsoa-283	4	27	jooyandeh	jooyandeh	PROPN
ajfsoa-283	4	28	department	department	PROPN
ajfsoa-283	4	29	of	of	ADP
ajfsoa-283	4	30	food	food	NOUN
ajfsoa-283	4	31	science	science	NOUN
ajfsoa-283	4	32	and	and	CCONJ
ajfsoa-283	4	33	technology	technology	NOUN
ajfsoa-283	4	34	,	,	PUNCT
ajfsoa-283	4	35	ramin	ramin	NOUN
ajfsoa-283	4	36	agricultural	agricultural	ADJ
ajfsoa-283	4	37	and	and	CCONJ
ajfsoa-283	4	38	natural	natural	ADJ
ajfsoa-283	4	39	resources	resource	NOUN
ajfsoa-283	4	40	university	university	NOUN
ajfsoa-283	4	41	,	,	PUNCT
ajfsoa-283	4	42	ahvaz	ahvaz	PROPN
ajfsoa-283	4	43	,	,	PUNCT
ajfsoa-283	4	44	iran	iran	PROPN
ajfsoa-283	4	45	.	.	PUNCT
ajfsoa-283	5	1	e	e	X
ajfsoa-283	5	2	-	-	NOUN
ajfsoa-283	5	3	mail	mail	NOUN
ajfsoa-283	5	4	:	:	PUNCT
ajfsoa-283	5	5	hosjooy@yahoo.com	hosjooy@yahoo.com	X
ajfsoa-283	5	6	.	.	PROPN
ajfsoa-283	5	7	accepted	accept	VERB
ajfsoa-283	5	8	04	04	NUM
ajfsoa-283	5	9	february	february	PROPN
ajfsoa-283	5	10	,	,	PUNCT
ajfsoa-283	5	11	2018	2018	NUM
ajfsoa-283	5	12	flat	flat	ADJ
ajfsoa-283	5	13	bread	bread	NOUN
ajfsoa-283	5	14	is	be	AUX
ajfsoa-283	5	15	the	the	DET
ajfsoa-283	5	16	main	main	ADJ
ajfsoa-283	5	17	staple	staple	NOUN
ajfsoa-283	5	18	food	food	NOUN
ajfsoa-283	5	19	for	for	ADP
ajfsoa-283	5	20	most	most	ADJ
ajfsoa-283	5	21	iranians	iranians	PROPN
ajfsoa-283	5	22	and	and	CCONJ
ajfsoa-283	5	23	lavash	lavash	NOUN
ajfsoa-283	5	24	is	be	AUX
ajfsoa-283	5	25	commonly	commonly	ADV
ajfsoa-283	5	26	consumed	consume	VERB
ajfsoa-283	5	27	flat	flat	ADJ
ajfsoa-283	5	28	bread	bread	NOUN
ajfsoa-283	5	29	.	.	PUNCT
ajfsoa-283	6	1	in	in	ADP
ajfsoa-283	6	2	this	this	DET
ajfsoa-283	6	3	investigation	investigation	NOUN
ajfsoa-283	6	4	,	,	PUNCT
ajfsoa-283	6	5	the	the	DET
ajfsoa-283	6	6	effects	effect	NOUN
ajfsoa-283	6	7	of	of	ADP
ajfsoa-283	6	8	addition	addition	NOUN
ajfsoa-283	6	9	of	of	ADP
ajfsoa-283	6	10	precipitated	precipitate	VERB
ajfsoa-283	6	11	whey	whey	PROPN
ajfsoa-283	6	12	protein	protein	NOUN
ajfsoa-283	6	13	(	(	PUNCT
ajfsoa-283	6	14	pwp	pwp	PROPN
ajfsoa-283	6	15	)	)	PUNCT
ajfsoa-283	6	16	and	and	CCONJ
ajfsoa-283	6	17	fermentation	fermentation	NOUN
ajfsoa-283	6	18	time	time	NOUN
ajfsoa-283	6	19	on	on	ADP
ajfsoa-283	6	20	the	the	DET
ajfsoa-283	6	21	physical	physical	ADJ
ajfsoa-283	6	22	properties	property	NOUN
ajfsoa-283	6	23	and	and	CCONJ
ajfsoa-283	6	24	sensory	sensory	ADJ
ajfsoa-283	6	25	characteristics	characteristic	NOUN
ajfsoa-283	6	26	of	of	ADP
ajfsoa-283	6	27	lavash	lavash	NOUN
ajfsoa-283	6	28	breads	bread	NOUN
ajfsoa-283	6	29	were	be	AUX
ajfsoa-283	6	30	studied	study	VERB
ajfsoa-283	6	31	.	.	PUNCT
ajfsoa-283	7	1	dough	dough	NOUN
ajfsoa-283	7	2	was	be	AUX
ajfsoa-283	7	3	prepared	prepare	VERB
ajfsoa-283	7	4	with	with	ADP
ajfsoa-283	7	5	four	four	NUM
ajfsoa-283	7	6	substitution	substitution	NOUN
ajfsoa-283	7	7	levels	level	NOUN
ajfsoa-283	7	8	of	of	ADP
ajfsoa-283	7	9	pwp	pwp	PROPN
ajfsoa-283	7	10	(	(	PUNCT
ajfsoa-283	7	11	25	25	NUM
ajfsoa-283	7	12	,	,	PUNCT
ajfsoa-283	7	13	50	50	NUM
ajfsoa-283	7	14	,	,	PUNCT
ajfsoa-283	7	15	75	75	NUM
ajfsoa-283	7	16	and	and	CCONJ
ajfsoa-283	7	17	100	100	NUM
ajfsoa-283	7	18	%	%	NOUN
ajfsoa-283	7	19	,	,	PUNCT
ajfsoa-283	7	20	instead	instead	ADV
ajfsoa-283	7	21	of	of	ADP
ajfsoa-283	7	22	water	water	NOUN
ajfsoa-283	7	23	used	use	VERB
ajfsoa-283	7	24	for	for	ADP
ajfsoa-283	7	25	dough	dough	NOUN
ajfsoa-283	7	26	making	make	VERB
ajfsoa-283	7	27	)	)	PUNCT
ajfsoa-283	7	28	and	and	CCONJ
ajfsoa-283	7	29	fermented	ferment	VERB
ajfsoa-283	7	30	at	at	ADP
ajfsoa-283	7	31	three	three	NUM
ajfsoa-283	7	32	different	different	ADJ
ajfsoa-283	7	33	fermentation	fermentation	NOUN
ajfsoa-283	7	34	times	time	NOUN
ajfsoa-283	7	35	(	(	PUNCT
ajfsoa-283	7	36	30	30	NUM
ajfsoa-283	7	37	,	,	PUNCT
ajfsoa-283	7	38	60	60	NUM
ajfsoa-283	7	39	and	and	CCONJ
ajfsoa-283	7	40	90	90	NUM
ajfsoa-283	7	41	min	min	NOUN
ajfsoa-283	7	42	)	)	PUNCT
ajfsoa-283	7	43	.	.	PUNCT
ajfsoa-283	8	1	increasing	increase	VERB
ajfsoa-283	8	2	level	level	NOUN
ajfsoa-283	8	3	of	of	ADP
ajfsoa-283	8	4	supplementation	supplementation	NOUN
ajfsoa-283	8	5	with	with	ADP
ajfsoa-283	8	6	pwp	pwp	PROPN
ajfsoa-283	8	7	generally	generally	ADV
ajfsoa-283	8	8	caused	cause	VERB
ajfsoa-283	8	9	an	an	DET
ajfsoa-283	8	10	increase	increase	NOUN
ajfsoa-283	8	11	in	in	ADP
ajfsoa-283	8	12	all	all	DET
ajfsoa-283	8	13	sensory	sensory	ADJ
ajfsoa-283	8	14	scores	score	NOUN
ajfsoa-283	8	15	of	of	ADP
ajfsoa-283	8	16	lavash	lavash	NOUN
ajfsoa-283	8	17	samples	sample	NOUN
ajfsoa-283	8	18	.	.	PUNCT
ajfsoa-283	9	1	this	this	DET
ajfsoa-283	9	2	improvement	improvement	NOUN
ajfsoa-283	9	3	was	be	AUX
ajfsoa-283	9	4	more	more	ADV
ajfsoa-283	9	5	obvious	obvious	ADJ
ajfsoa-283	9	6	when	when	SCONJ
ajfsoa-283	9	7	fermentation	fermentation	NOUN
ajfsoa-283	9	8	time	time	NOUN
ajfsoa-283	9	9	was	be	AUX
ajfsoa-283	9	10	increased	increase	VERB
ajfsoa-283	9	11	.	.	PUNCT
ajfsoa-283	10	1	penetrometer	penetrometer	NOUN
ajfsoa-283	10	2	values	value	NOUN
ajfsoa-283	10	3	of	of	ADP
ajfsoa-283	10	4	lavash	lavash	NOUN
ajfsoa-283	10	5	samples	sample	NOUN
ajfsoa-283	10	6	showed	show	VERB
ajfsoa-283	10	7	that	that	SCONJ
ajfsoa-283	10	8	increasing	increase	VERB
ajfsoa-283	10	9	fermentation	fermentation	NOUN
ajfsoa-283	10	10	time	time	NOUN
ajfsoa-283	10	11	and	and	CCONJ
ajfsoa-283	10	12	supplementation	supplementation	NOUN
ajfsoa-283	10	13	up	up	ADV
ajfsoa-283	10	14	to	to	PART
ajfsoa-283	10	15	75	75	NUM
ajfsoa-283	10	16	%	%	NOUN
ajfsoa-283	10	17	created	create	VERB
ajfsoa-283	10	18	significantly	significantly	ADV
ajfsoa-283	10	19	softer	soft	ADJ
ajfsoa-283	10	20	breads	bread	NOUN
ajfsoa-283	10	21	compare	compare	VERB
ajfsoa-283	10	22	to	to	ADP
ajfsoa-283	10	23	control	control	NOUN
ajfsoa-283	10	24	.	.	PUNCT
ajfsoa-283	11	1	in	in	ADP
ajfsoa-283	11	2	general	general	ADJ
ajfsoa-283	11	3	,	,	PUNCT
ajfsoa-283	11	4	increase	increase	NOUN
ajfsoa-283	11	5	in	in	ADP
ajfsoa-283	11	6	the	the	DET
ajfsoa-283	11	7	level	level	NOUN
ajfsoa-283	11	8	of	of	ADP
ajfsoa-283	11	9	supplementation	supplementation	NOUN
ajfsoa-283	11	10	and	and	CCONJ
ajfsoa-283	11	11	fermentation	fermentation	NOUN
ajfsoa-283	11	12	time	time	NOUN
ajfsoa-283	11	13	significantly	significantly	ADV
ajfsoa-283	11	14	increased	increase	VERB
ajfsoa-283	11	15	bread	bread	NOUN
ajfsoa-283	11	16	yellowness	yellowness	NOUN
ajfsoa-283	11	17	(	(	PUNCT
ajfsoa-283	11	18	b	b	NOUN
ajfsoa-283	11	19	*	*	X
ajfsoa-283	11	20	value	value	NOUN
ajfsoa-283	11	21	)	)	PUNCT
ajfsoa-283	11	22	and	and	CCONJ
ajfsoa-283	11	23	redness	redness	NOUN
ajfsoa-283	11	24	(	(	PUNCT
ajfsoa-283	11	25	a	a	PRON
ajfsoa-283	11	26	*	*	NOUN
ajfsoa-283	11	27	)	)	PUNCT
ajfsoa-283	11	28	and	and	CCONJ
ajfsoa-283	11	29	decreased	decrease	VERB
ajfsoa-283	11	30	lightness	lightness	NOUN
ajfsoa-283	11	31	(	(	PUNCT
ajfsoa-283	11	32	l	l	NOUN
ajfsoa-283	11	33	*	*	NOUN
ajfsoa-283	11	34	value	value	NOUN
ajfsoa-283	11	35	)	)	PUNCT
ajfsoa-283	11	36	.	.	PUNCT
ajfsoa-283	12	1	key	key	ADJ
ajfsoa-283	12	2	words	word	NOUN
ajfsoa-283	12	3	:	:	PUNCT
ajfsoa-283	12	4	flat	flat	ADJ
ajfsoa-283	12	5	bread	bread	NOUN
ajfsoa-283	12	6	,	,	PUNCT
ajfsoa-283	12	7	lavash	lavash	NOUN
ajfsoa-283	12	8	,	,	PUNCT
ajfsoa-283	12	9	precipitated	precipitate	VERB
ajfsoa-283	12	10	whey	whey	PROPN
ajfsoa-283	12	11	protein	protein	NOUN
ajfsoa-283	12	12	,	,	PUNCT
ajfsoa-283	12	13	fermentation	fermentation	NOUN
ajfsoa-283	12	14	.	.	PUNCT
ajfsoa-283	13	1	introduction	introduction	NOUN
ajfsoa-283	13	2	cereals	cereal	NOUN
ajfsoa-283	13	3	in	in	ADP
ajfsoa-283	13	4	generals	general	NOUN
ajfsoa-283	13	5	,	,	PUNCT
ajfsoa-283	13	6	and	and	CCONJ
ajfsoa-283	13	7	wheat	wheat	NOUN
ajfsoa-283	13	8	,	,	PUNCT
ajfsoa-283	13	9	in	in	ADP
ajfsoa-283	13	10	particular	particular	ADJ
ajfsoa-283	13	11	,	,	PUNCT
ajfsoa-283	13	12	are	be	AUX
ajfsoa-283	13	13	principal	principal	ADJ
ajfsoa-283	13	14	foods	food	NOUN
ajfsoa-283	13	15	around	around	ADP
ajfsoa-283	13	16	the	the	DET
ajfsoa-283	13	17	world	world	NOUN
ajfsoa-283	13	18	that	that	PRON
ajfsoa-283	13	19	provide	provide	VERB
ajfsoa-283	13	20	more	more	ADJ
ajfsoa-283	13	21	nutrients	nutrient	NOUN
ajfsoa-283	13	22	than	than	ADP
ajfsoa-283	13	23	any	any	DET
ajfsoa-283	13	24	other	other	ADJ
ajfsoa-283	13	25	single	single	ADJ
ajfsoa-283	13	26	food	food	NOUN
ajfsoa-283	13	27	source	source	NOUN
ajfsoa-283	13	28	.	.	PUNCT
ajfsoa-283	14	1	human	human	ADJ
ajfsoa-283	14	2	beings	being	NOUN
ajfsoa-283	14	3	mastered	master	VERB
ajfsoa-283	14	4	the	the	DET
ajfsoa-283	14	5	use	use	NOUN
ajfsoa-283	14	6	of	of	ADP
ajfsoa-283	14	7	wheat	wheat	NOUN
ajfsoa-283	14	8	and	and	CCONJ
ajfsoa-283	14	9	the	the	DET
ajfsoa-283	14	10	art	art	NOUN
ajfsoa-283	14	11	of	of	ADP
ajfsoa-283	14	12	bread	bread	NOUN
ajfsoa-283	14	13	making	make	VERB
ajfsoa-283	14	14	thousands	thousand	NOUN
ajfsoa-283	14	15	of	of	ADP
ajfsoa-283	14	16	years	year	NOUN
ajfsoa-283	14	17	ago	ago	ADV
ajfsoa-283	14	18	.	.	PUNCT
ajfsoa-283	15	1	nowadays	nowadays	ADV
ajfsoa-283	15	2	,	,	PUNCT
ajfsoa-283	15	3	different	different	ADJ
ajfsoa-283	15	4	breads	bread	NOUN
ajfsoa-283	15	5	are	be	AUX
ajfsoa-283	15	6	produced	produce	VERB
ajfsoa-283	15	7	which	which	PRON
ajfsoa-283	15	8	can	can	AUX
ajfsoa-283	15	9	be	be	AUX
ajfsoa-283	15	10	divided	divide	VERB
ajfsoa-283	15	11	into	into	ADP
ajfsoa-283	15	12	three	three	NUM
ajfsoa-283	15	13	categories	category	NOUN
ajfsoa-283	15	14	with	with	ADP
ajfsoa-283	15	15	respect	respect	NOUN
ajfsoa-283	15	16	to	to	ADP
ajfsoa-283	15	17	their	their	PRON
ajfsoa-283	15	18	specific	specific	ADJ
ajfsoa-283	15	19	volume	volume	NOUN
ajfsoa-283	15	20	(	(	PUNCT
ajfsoa-283	15	21	volume	volume	NOUN
ajfsoa-283	15	22	/	/	SYM
ajfsoa-283	15	23	weight	weight	NOUN
ajfsoa-283	15	24	):	):	PUNCT
ajfsoa-283	15	25	those	those	PRON
ajfsoa-283	15	26	with	with	ADP
ajfsoa-283	15	27	high	high	ADJ
ajfsoa-283	15	28	specific	specific	ADJ
ajfsoa-283	15	29	volume	volume	NOUN
ajfsoa-283	15	30	such	such	ADJ
ajfsoa-283	15	31	as	as	ADP
ajfsoa-283	15	32	pan	pan	NOUN
ajfsoa-283	15	33	breads	bread	NOUN
ajfsoa-283	15	34	,	,	PUNCT
ajfsoa-283	15	35	those	those	PRON
ajfsoa-283	15	36	with	with	ADP
ajfsoa-283	15	37	medium	medium	ADJ
ajfsoa-283	15	38	specific	specific	ADJ
ajfsoa-283	15	39	volume	volume	NOUN
ajfsoa-283	15	40	such	such	ADJ
ajfsoa-283	15	41	as	as	ADP
ajfsoa-283	15	42	french	french	ADJ
ajfsoa-283	15	43	and	and	CCONJ
ajfsoa-283	15	44	rye	rye	NOUN
ajfsoa-283	15	45	breads	bread	NOUN
ajfsoa-283	15	46	,	,	PUNCT
ajfsoa-283	15	47	and	and	CCONJ
ajfsoa-283	15	48	those	those	PRON
ajfsoa-283	15	49	with	with	ADP
ajfsoa-283	15	50	low	low	ADJ
ajfsoa-283	15	51	specific	specific	ADJ
ajfsoa-283	15	52	volume	volume	NOUN
ajfsoa-283	15	53	such	such	ADJ
ajfsoa-283	15	54	as	as	ADP
ajfsoa-283	15	55	flat	flat	ADJ
ajfsoa-283	15	56	breads	bread	NOUN
ajfsoa-283	15	57	(	(	PUNCT
ajfsoa-283	15	58	faridi	faridi	NOUN
ajfsoa-283	15	59	,	,	PUNCT
ajfsoa-283	15	60	1988	1988	NUM
ajfsoa-283	15	61	)	)	PUNCT
ajfsoa-283	15	62	.	.	PUNCT
ajfsoa-283	16	1	flat	flat	ADJ
ajfsoa-283	16	2	bread	bread	NOUN
ajfsoa-283	16	3	can	can	AUX
ajfsoa-283	16	4	be	be	AUX
ajfsoa-283	16	5	divided	divide	VERB
ajfsoa-283	16	6	into	into	ADP
ajfsoa-283	16	7	two	two	NUM
ajfsoa-283	16	8	major	major	ADJ
ajfsoa-283	16	9	groups	group	NOUN
ajfsoa-283	16	10	accor	accor	NOUN
ajfsoa-283	16	11	-	-	PUNCT
ajfsoa-283	16	12	ding	ding	NOUN
ajfsoa-283	16	13	to	to	ADP
ajfsoa-283	16	14	their	their	PRON
ajfsoa-283	16	15	cross	cross	NOUN
ajfsoa-283	16	16	section	section	NOUN
ajfsoa-283	16	17	:	:	PUNCT
ajfsoa-283	16	18	single	single	ADJ
ajfsoa-283	16	19	-	-	PUNCT
ajfsoa-283	16	20	layered	layered	ADJ
ajfsoa-283	16	21	and	and	CCONJ
ajfsoa-283	16	22	double	double	ADJ
ajfsoa-283	16	23	-	-	PUNCT
ajfsoa-283	16	24	layered	layered	ADJ
ajfsoa-283	16	25	.	.	PUNCT
ajfsoa-283	17	1	the	the	DET
ajfsoa-283	17	2	most	most	ADV
ajfsoa-283	17	3	important	important	ADJ
ajfsoa-283	17	4	processing	processing	NOUN
ajfsoa-283	17	5	difference	difference	NOUN
ajfsoa-283	17	6	bet	bet	NOUN
ajfsoa-283	17	7	-	-	PUNCT
ajfsoa-283	17	8	ween	ween	NOUN
ajfsoa-283	17	9	these	these	DET
ajfsoa-283	17	10	two	two	NUM
ajfsoa-283	17	11	kinds	kind	NOUN
ajfsoa-283	17	12	of	of	ADP
ajfsoa-283	17	13	bread	bread	NOUN
ajfsoa-283	17	14	is	be	AUX
ajfsoa-283	17	15	the	the	DET
ajfsoa-283	17	16	second	second	ADJ
ajfsoa-283	17	17	proofing	proofing	NOUN
ajfsoa-283	17	18	period	period	NOUN
ajfsoa-283	17	19	which	which	PRON
ajfsoa-283	17	20	might	might	AUX
ajfsoa-283	17	21	exceed	exceed	VERB
ajfsoa-283	17	22	30	30	NUM
ajfsoa-283	17	23	min	min	NOUN
ajfsoa-283	17	24	in	in	ADP
ajfsoa-283	17	25	double	double	ADJ
ajfsoa-283	17	26	-	-	PUNCT
ajfsoa-283	17	27	layered	layer	VERB
ajfsoa-283	17	28	types	type	NOUN
ajfsoa-283	17	29	.	.	PUNCT
ajfsoa-283	18	1	flat	flat	ADJ
ajfsoa-283	18	2	breads	bread	NOUN
ajfsoa-283	18	3	differ	differ	VERB
ajfsoa-283	18	4	in	in	ADP
ajfsoa-283	18	5	the	the	DET
ajfsoa-283	18	6	type	type	NOUN
ajfsoa-283	18	7	of	of	ADP
ajfsoa-283	18	8	flour	flour	NOUN
ajfsoa-283	18	9	,	,	PUNCT
ajfsoa-283	18	10	manner	manner	NOUN
ajfsoa-283	18	11	of	of	ADP
ajfsoa-283	18	12	sheeting	sheeting	NOUN
ajfsoa-283	18	13	or	or	CCONJ
ajfsoa-283	18	14	in	in	ADP
ajfsoa-283	18	15	the	the	DET
ajfsoa-283	18	16	appearance	appearance	NOUN
ajfsoa-283	18	17	of	of	ADP
ajfsoa-283	18	18	the	the	DET
ajfsoa-283	18	19	end	end	NOUN
ajfsoa-283	18	20	product	product	NOUN
ajfsoa-283	18	21	.	.	PUNCT
ajfsoa-283	19	1	these	these	DET
ajfsoa-283	19	2	products	product	NOUN
ajfsoa-283	19	3	have	have	VERB
ajfsoa-283	19	4	many	many	ADJ
ajfsoa-283	19	5	characteristics	characteristic	NOUN
ajfsoa-283	19	6	that	that	SCONJ
ajfsoa-283	19	7	even	even	ADV
ajfsoa-283	19	8	appeal	appeal	VERB
ajfsoa-283	19	9	to	to	ADP
ajfsoa-283	19	10	the	the	DET
ajfsoa-283	19	11	u.s	u.s	PROPN
ajfsoa-283	19	12	population	population	NOUN
ajfsoa-283	19	13	(	(	PUNCT
ajfsoa-283	19	14	qarooni	qarooni	NOUN
ajfsoa-283	19	15	et	et	PROPN
ajfsoa-283	19	16	al	al	PROPN
ajfsoa-283	19	17	.	.	PROPN
ajfsoa-283	19	18	,	,	PUNCT
ajfsoa-283	19	19	1992	1992	NUM
ajfsoa-283	19	20	)	)	PUNCT
ajfsoa-283	19	21	.	.	PUNCT
ajfsoa-283	20	1	flat	flat	ADJ
ajfsoa-283	20	2	breads	bread	NOUN
ajfsoa-283	20	3	are	be	AUX
ajfsoa-283	20	4	a	a	DET
ajfsoa-283	20	5	major	major	ADJ
ajfsoa-283	20	6	form	form	NOUN
ajfsoa-283	20	7	of	of	ADP
ajfsoa-283	20	8	wheat	wheat	NOUN
ajfsoa-283	20	9	consumption	consumption	NOUN
ajfsoa-283	20	10	in	in	ADP
ajfsoa-283	20	11	many	many	ADJ
ajfsoa-283	20	12	middle	middle	ADJ
ajfsoa-283	20	13	eastern	eastern	ADJ
ajfsoa-283	20	14	and	and	CCONJ
ajfsoa-283	20	15	north	north	ADJ
ajfsoa-283	20	16	african	african	ADJ
ajfsoa-283	20	17	countries	country	NOUN
ajfsoa-283	20	18	(	(	PUNCT
ajfsoa-283	20	19	paulley	paulley	NOUN
ajfsoa-283	20	20	,	,	PUNCT
ajfsoa-283	20	21	1998	1998	NUM
ajfsoa-283	20	22	)	)	PUNCT
ajfsoa-283	20	23	.	.	PUNCT
ajfsoa-283	21	1	faridy	faridy	ADJ
ajfsoa-283	21	2	(	(	PUNCT
ajfsoa-283	21	3	1981	1981	NUM
ajfsoa-283	21	4	)	)	PUNCT
ajfsoa-283	21	5	demonstrated	demonstrate	VERB
ajfsoa-283	21	6	several	several	ADJ
ajfsoa-283	21	7	rea	rea	PROPN
ajfsoa-283	21	8	sons	son	NOUN
ajfsoa-283	21	9	for	for	ADP
ajfsoa-283	21	10	the	the	DET
ajfsoa-283	21	11	increased	increase	VERB
ajfsoa-283	21	12	popularity	popularity	NOUN
ajfsoa-283	21	13	of	of	ADP
ajfsoa-283	21	14	flat	flat	ADJ
ajfsoa-283	21	15	breads	bread	NOUN
ajfsoa-283	21	16	.	.	PUNCT
ajfsoa-283	22	1	first	first	ADV
ajfsoa-283	22	2	,	,	PUNCT
ajfsoa-283	22	3	these	these	DET
ajfsoa-283	22	4	products	product	NOUN
ajfsoa-283	22	5	are	be	AUX
ajfsoa-283	22	6	good	good	ADJ
ajfsoa-283	22	7	source	source	NOUN
ajfsoa-283	22	8	of	of	ADP
ajfsoa-283	22	9	dietary	dietary	ADJ
ajfsoa-283	22	10	fiber	fiber	NOUN
ajfsoa-283	22	11	because	because	SCONJ
ajfsoa-283	22	12	flours	flour	NOUN
ajfsoa-283	22	13	of	of	ADP
ajfsoa-283	22	14	high	high	ADJ
ajfsoa-283	22	15	extraction	extraction	NOUN
ajfsoa-283	22	16	rate	rate	NOUN
ajfsoa-283	22	17	,	,	PUNCT
ajfsoa-283	22	18	usually	usually	ADV
ajfsoa-283	22	19	more	more	ADJ
ajfsoa-283	22	20	than	than	ADP
ajfsoa-283	22	21	78	78	NUM
ajfsoa-283	22	22	%	%	NOUN
ajfsoa-283	22	23	,	,	PUNCT
ajfsoa-283	22	24	generally	generally	ADV
ajfsoa-283	22	25	are	be	AUX
ajfsoa-283	22	26	used	use	VERB
ajfsoa-283	22	27	.	.	PUNCT
ajfsoa-283	23	1	second	second	ADV
ajfsoa-283	23	2	,	,	PUNCT
ajfsoa-283	23	3	the	the	DET
ajfsoa-283	23	4	formulas	formula	NOUN
ajfsoa-283	23	5	are	be	AUX
ajfsoa-283	23	6	simple	simple	ADJ
ajfsoa-283	23	7	,	,	PUNCT
ajfsoa-283	23	8	and	and	CCONJ
ajfsoa-283	23	9	there	there	PRON
ajfsoa-283	23	10	are	be	VERB
ajfsoa-283	23	11	few	few	ADJ
ajfsoa-283	23	12	ingredients	ingredient	NOUN
ajfsoa-283	23	13	.	.	PUNCT
ajfsoa-283	24	1	third	third	ADJ
ajfsoa-283	24	2	,	,	PUNCT
ajfsoa-283	24	3	they	they	PRON
ajfsoa-283	24	4	are	be	AUX
ajfsoa-283	24	5	excellent	excellent	ADJ
ajfsoa-283	24	6	food	food	NOUN
ajfsoa-283	24	7	carriers	carrier	NOUN
ajfsoa-283	24	8	either	either	CCONJ
ajfsoa-283	24	9	by	by	ADP
ajfsoa-283	24	10	incorporating	incorporate	VERB
ajfsoa-283	24	11	foods	food	NOUN
ajfsoa-283	24	12	such	such	ADJ
ajfsoa-283	24	13	as	as	ADP
ajfsoa-283	24	14	meat	meat	NOUN
ajfsoa-283	24	15	or	or	CCONJ
ajfsoa-283	24	16	vegetable	vegetable	NOUN
ajfsoa-283	24	17	in	in	ADP
ajfsoa-283	24	18	the	the	DET
ajfsoa-283	24	19	dough	dough	NOUN
ajfsoa-283	24	20	or	or	CCONJ
ajfsoa-283	24	21	as	as	ADP
ajfsoa-283	24	22	a	a	DET
ajfsoa-283	24	23	final	final	ADJ
ajfsoa-283	24	24	product	product	NOUN
ajfsoa-283	24	25	in	in	ADP
ajfsoa-283	24	26	which	which	PRON
ajfsoa-283	24	27	food	food	NOUN
ajfsoa-283	24	28	can	can	AUX
ajfsoa-283	24	29	be	be	AUX
ajfsoa-283	24	30	placed	place	VERB
ajfsoa-283	24	31	in	in	ADP
ajfsoa-283	24	32	the	the	DET
ajfsoa-283	24	33	pocket	pocket	NOUN
ajfsoa-283	24	34	of	of	ADP
ajfsoa-283	24	35	pita	pita	NOUN
ajfsoa-283	24	36	or	or	CCONJ
ajfsoa-283	24	37	rolled	roll	VERB
ajfsoa-283	24	38	by	by	ADP
ajfsoa-283	24	39	the	the	DET
ajfsoa-283	24	40	single	single	ADJ
ajfsoa-283	24	41	-	-	PUNCT
ajfsoa-283	24	42	layered	layer	VERB
ajfsoa-283	24	43	flat	flat	ADJ
ajfsoa-283	24	44	breads	bread	NOUN
ajfsoa-283	24	45	.	.	PUNCT
ajfsoa-283	25	1	and	and	CCONJ
ajfsoa-283	25	2	fourth	fourth	ADJ
ajfsoa-283	25	3	,	,	PUNCT
ajfsoa-283	25	4	flat	flat	ADJ
ajfsoa-283	25	5	bread	bread	NOUN
ajfsoa-283	25	6	production	production	NOUN
ajfsoa-283	25	7	of	of	ADP
ajfsoa-283	25	8	-	-	PUNCT
ajfsoa-283	25	9	fers	fer	NOUN
ajfsoa-283	25	10	some	some	DET
ajfsoa-283	25	11	real	real	ADJ
ajfsoa-283	25	12	advantages	advantage	NOUN
ajfsoa-283	25	13	for	for	ADP
ajfsoa-283	25	14	the	the	DET
ajfsoa-283	25	15	baking	baking	NOUN
ajfsoa-283	25	16	industry	industry	NOUN
ajfsoa-283	25	17	.	.	PUNCT
ajfsoa-283	26	1	the	the	DET
ajfsoa-283	26	2	ingredients	ingredient	NOUN
ajfsoa-283	26	3	are	be	AUX
ajfsoa-283	26	4	few	few	ADJ
ajfsoa-283	26	5	,	,	PUNCT
ajfsoa-283	26	6	so	so	CCONJ
ajfsoa-283	26	7	there	there	PRON
ajfsoa-283	26	8	is	be	VERB
ajfsoa-283	26	9	a	a	DET
ajfsoa-283	26	10	significant	significant	ADJ
ajfsoa-283	26	11	reduction	reduction	NOUN
ajfsoa-283	26	12	in	in	ADP
ajfsoa-283	26	13	cost	cost	NOUN
ajfsoa-283	26	14	and	and	CCONJ
ajfsoa-283	26	15	storage	storage	NOUN
ajfsoa-283	26	16	space	space	NOUN
ajfsoa-283	26	17	.	.	PUNCT
ajfsoa-283	27	1	the	the	DET
ajfsoa-283	27	2	equipment	equipment	NOUN
ajfsoa-283	27	3	requirements	requirement	NOUN
ajfsoa-283	27	4	are	be	AUX
ajfsoa-283	27	5	relatively	relatively	ADV
ajfsoa-283	27	6	few	few	ADJ
ajfsoa-283	27	7	compared	compare	VERB
ajfsoa-283	27	8	to	to	ADP
ajfsoa-283	27	9	those	those	PRON
ajfsoa-283	27	10	of	of	ADP
ajfsoa-283	27	11	pan	pan	NOUN
ajfsoa-283	27	12	bread	bread	NOUN
ajfsoa-283	27	13	production	production	NOUN
ajfsoa-283	27	14	.	.	PUNCT
ajfsoa-283	28	1	because	because	SCONJ
ajfsoa-283	28	2	flat	flat	ADJ
ajfsoa-283	28	3	breads	bread	NOUN
ajfsoa-283	28	4	are	be	AUX
ajfsoa-283	28	5	produced	produce	VERB
ajfsoa-283	28	6	directly	directly	ADV
ajfsoa-283	28	7	on	on	ADP
ajfsoa-283	28	8	the	the	DET
ajfsoa-283	28	9	conve	conve	NOUN
ajfsoa-283	28	10	-	-	PUNCT
ajfsoa-283	28	11	yor	yor	NOUN
ajfsoa-283	28	12	belts	belt	NOUN
ajfsoa-283	28	13	,	,	PUNCT
ajfsoa-283	28	14	substantial	substantial	ADJ
ajfsoa-283	28	15	savings	saving	NOUN
ajfsoa-283	28	16	are	be	AUX
ajfsoa-283	28	17	recognized	recognize	VERB
ajfsoa-283	28	18	by	by	ADP
ajfsoa-283	28	19	elimina	elimina	NOUN
ajfsoa-283	28	20	-	-	PROPN
ajfsoa-283	28	21	ting	te	VERB
ajfsoa-283	28	22	the	the	DET
ajfsoa-283	28	23	need	need	NOUN
ajfsoa-283	28	24	for	for	ADP
ajfsoa-283	28	25	baking	baking	NOUN
ajfsoa-283	28	26	trays	tray	NOUN
ajfsoa-283	28	27	and	and	CCONJ
ajfsoa-283	28	28	pans	pan	NOUN
ajfsoa-283	28	29	.	.	PUNCT
ajfsoa-283	29	1	flat	flat	ADJ
ajfsoa-283	29	2	breads	bread	NOUN
ajfsoa-283	29	3	require	require	VERB
ajfsoa-283	29	4	less	less	ADV
ajfsoa-283	29	5	cooling	cooling	ADJ
ajfsoa-283	29	6	time	time	NOUN
ajfsoa-283	29	7	and	and	CCONJ
ajfsoa-283	29	8	space	space	NOUN
ajfsoa-283	29	9	because	because	SCONJ
ajfsoa-283	29	10	of	of	ADP
ajfsoa-283	29	11	their	their	PRON
ajfsoa-283	29	12	large	large	ADJ
ajfsoa-283	29	13	surface	surface	NOUN
ajfsoa-283	29	14	areas	area	NOUN
ajfsoa-283	29	15	.	.	PUNCT
ajfsoa-283	30	1	and	and	CCONJ
ajfsoa-283	30	2	finally	finally	ADV
ajfsoa-283	30	3	,	,	PUNCT
ajfsoa-283	30	4	a	a	DET
ajfsoa-283	30	5	large	large	ADJ
ajfsoa-283	30	6	number	number	NOUN
ajfsoa-283	30	7	of	of	ADP
ajfsoa-283	30	8	pro	pro	ADJ
ajfsoa-283	30	9	ducts	duct	NOUN
ajfsoa-283	30	10	can	can	AUX
ajfsoa-283	30	11	be	be	AUX
ajfsoa-283	30	12	made	make	VERB
ajfsoa-283	30	13	with	with	ADP
ajfsoa-283	30	14	only	only	ADJ
ajfsoa-283	30	15	slight	slight	ADJ
ajfsoa-283	30	16	modifications	modification	NOUN
ajfsoa-283	30	17	to	to	ADP
ajfsoa-283	30	18	an	an	DET
ajfsoa-283	30	19	existing	exist	VERB
ajfsoa-283	30	20	production	production	NOUN
ajfsoa-283	30	21	line	line	NOUN
ajfsoa-283	30	22	.	.	PUNCT
ajfsoa-283	31	1	today	today	NOUN
ajfsoa-283	31	2	in	in	ADP
ajfsoa-283	31	3	iran	iran	PROPN
ajfsoa-283	31	4	,	,	PUNCT
ajfsoa-283	31	5	many	many	ADJ
ajfsoa-283	31	6	types	type	NOUN
ajfsoa-283	31	7	of	of	ADP
ajfsoa-283	31	8	flat	flat	ADJ
ajfsoa-283	31	9	breads	bread	NOUN
ajfsoa-283	31	10	,	,	PUNCT
ajfsoa-283	31	11	such	such	ADJ
ajfsoa-283	31	12	as	as	ADP
ajfsoa-283	31	13	lavash	lavash	NOUN
ajfsoa-283	31	14	,	,	PUNCT
ajfsoa-283	31	15	sangak	sangak	PROPN
ajfsoa-283	31	16	and	and	CCONJ
ajfsoa-283	31	17	barbari	barbari	PROPN
ajfsoa-283	31	18	are	be	AUX
ajfsoa-283	31	19	produced	produce	VERB
ajfsoa-283	31	20	and	and	CCONJ
ajfsoa-283	31	21	consumed	consume	VERB
ajfsoa-283	31	22	.	.	PUNCT
ajfsoa-283	32	1	lavash	lavash	NOUN
ajfsoa-283	32	2	bread	bread	NOUN
ajfsoa-283	32	3	is	be	AUX
ajfsoa-283	32	4	single	single	ADJ
ajfsoa-283	32	5	-	-	PUNCT
ajfsoa-283	32	6	layered	layer	VERB
ajfsoa-283	32	7	bread	bread	NOUN
ajfsoa-283	32	8	leavened	leaven	VERB
ajfsoa-283	32	9	with	with	ADP
ajfsoa-283	32	10	sour	sour	ADJ
ajfsoa-283	32	11	dough	dough	NOUN
ajfsoa-283	32	12	jooyandeh	jooyandeh	NOUN
ajfsoa-283	32	13	362	362	NUM
ajfsoa-283	32	14	table	table	NOUN
ajfsoa-283	32	15	1	1	NUM
ajfsoa-283	32	16	.	.	PUNCT
ajfsoa-283	33	1	composition	composition	NOUN
ajfsoa-283	33	2	(	(	PUNCT
ajfsoa-283	33	3	%	%	NOUN
ajfsoa-283	33	4	)	)	PUNCT
ajfsoa-283	33	5	of	of	ADP
ajfsoa-283	33	6	wheat	wheat	NOUN
ajfsoa-283	33	7	flour	flour	NOUN
ajfsoa-283	33	8	and	and	CCONJ
ajfsoa-283	33	9	pwp	pwp	NOUN
ajfsoa-283	33	10	used	use	VERB
ajfsoa-283	33	11	for	for	ADP
ajfsoa-283	33	12	lavash	lavash	NOUN
ajfsoa-283	33	13	production	production	NOUN
ajfsoa-283	33	14	.	.	PUNCT
ajfsoa-283	34	1	moisture	moisture	NOUN
ajfsoa-283	34	2	protein	protein	NOUN
ajfsoa-283	34	3	fat	fat	ADJ
ajfsoa-283	34	4	carbohydrate	carbohydrate	NOUN
ajfsoa-283	34	5	ash	ash	NOUN
ajfsoa-283	34	6	flour	flour	NOUN
ajfsoa-283	34	7	11.94	11.94	NUM
ajfsoa-283	34	8	10.42	10.42	NUM
ajfsoa-283	34	9	1.45	1.45	NUM
ajfsoa-283	34	10	75.71	75.71	NUM
ajfsoa-283	34	11	0.48	0.48	NUM
ajfsoa-283	34	12	pwp	pwp	VERB
ajfsoa-283	34	13	89.06	89.06	NUM
ajfsoa-283	34	14	4.22	4.22	NUM
ajfsoa-283	34	15	1.73	1.73	NUM
ajfsoa-283	34	16	2.41	2.41	NUM
ajfsoa-283	34	17	0.58	0.58	NUM
ajfsoa-283	34	18	/yeast	/yeast	NOUN
ajfsoa-283	34	19	or	or	CCONJ
ajfsoa-283	34	20	chemically	chemically	ADV
ajfsoa-283	34	21	with	with	ADP
ajfsoa-283	34	22	sodium	sodium	NOUN
ajfsoa-283	34	23	bicarbonate	bicarbonate	NOUN
ajfsoa-283	34	24	.	.	PUNCT
ajfsoa-283	35	1	in	in	ADP
ajfsoa-283	35	2	recent	recent	ADJ
ajfsoa-283	35	3	years	year	NOUN
ajfsoa-283	35	4	,	,	PUNCT
ajfsoa-283	35	5	many	many	ADJ
ajfsoa-283	35	6	researchers	researcher	NOUN
ajfsoa-283	35	7	have	have	AUX
ajfsoa-283	35	8	tried	try	VERB
ajfsoa-283	35	9	to	to	PART
ajfsoa-283	35	10	improve	improve	VERB
ajfsoa-283	35	11	baking	baking	NOUN
ajfsoa-283	35	12	properties	property	NOUN
ajfsoa-283	35	13	,	,	PUNCT
ajfsoa-283	35	14	organoleptic	organoleptic	ADJ
ajfsoa-283	35	15	characteristics	characteristic	NOUN
ajfsoa-283	35	16	,	,	PUNCT
ajfsoa-283	35	17	nutritional	nutritional	ADJ
ajfsoa-283	35	18	value	value	NOUN
ajfsoa-283	35	19	and	and	CCONJ
ajfsoa-283	35	20	extension	extension	NOUN
ajfsoa-283	35	21	of	of	ADP
ajfsoa-283	35	22	the	the	DET
ajfsoa-283	35	23	shelf	shelf	NOUN
ajfsoa-283	35	24	-	-	PUNCT
ajfsoa-283	35	25	life	life	NOUN
ajfsoa-283	35	26	of	of	ADP
ajfsoa-283	35	27	loaf	loaf	NOUN
ajfsoa-283	35	28	bread	bread	NOUN
ajfsoa-283	35	29	.	.	PUNCT
ajfsoa-283	36	1	whey	whey	PROPN
ajfsoa-283	36	2	and	and	CCONJ
ajfsoa-283	36	3	whey	whey	PROPN
ajfsoa-283	36	4	products	product	NOUN
ajfsoa-283	36	5	are	be	AUX
ajfsoa-283	36	6	considered	consider	VERB
ajfsoa-283	36	7	as	as	ADP
ajfsoa-283	36	8	appro	appro	ADJ
ajfsoa-283	36	9	-	-	PUNCT
ajfsoa-283	36	10	priate	priate	NOUN
ajfsoa-283	36	11	ingredients	ingredient	NOUN
ajfsoa-283	36	12	for	for	ADP
ajfsoa-283	36	13	promoting	promote	VERB
ajfsoa-283	36	14	nutritive	nutritive	ADJ
ajfsoa-283	36	15	value	value	NOUN
ajfsoa-283	36	16	and	and	CCONJ
ajfsoa-283	36	17	organoleptic	organoleptic	ADJ
ajfsoa-283	36	18	characteristics	characteristic	NOUN
ajfsoa-283	36	19	of	of	ADP
ajfsoa-283	36	20	many	many	ADJ
ajfsoa-283	36	21	food	food	NOUN
ajfsoa-283	36	22	products	product	NOUN
ajfsoa-283	36	23	in	in	ADP
ajfsoa-283	36	24	-	-	PUNCT
ajfsoa-283	36	25	cluding	clude	VERB
ajfsoa-283	36	26	bread	bread	NOUN
ajfsoa-283	36	27	and	and	CCONJ
ajfsoa-283	36	28	other	other	ADJ
ajfsoa-283	36	29	bakery	bakery	NOUN
ajfsoa-283	36	30	products	product	NOUN
ajfsoa-283	36	31	(	(	PUNCT
ajfsoa-283	36	32	goecmen	goecman	NOUN
ajfsoa-283	36	33	,	,	PUNCT
ajfsoa-283	36	34	1993	1993	NUM
ajfsoa-283	36	35	;	;	PUNCT
ajfsoa-283	36	36	rierarodriguez	rierarodriguez	NOUN
ajfsoa-283	36	37	,	,	PUNCT
ajfsoa-283	36	38	2002	2002	NUM
ajfsoa-283	36	39	;	;	PUNCT
ajfsoa-283	36	40	drokan	drokan	PROPN
ajfsoa-283	36	41	et	et	PROPN
ajfsoa-283	36	42	al	al	PROPN
ajfsoa-283	36	43	.	.	PROPN
ajfsoa-283	36	44	,	,	PUNCT
ajfsoa-283	36	45	2003	2003	NUM
ajfsoa-283	36	46	;	;	PUNCT
ajfsoa-283	37	1	jooyandeh	jooyandeh	NOUN
ajfsoa-283	37	2	,	,	PUNCT
ajfsoa-283	37	3	2006	2006	NUM
ajfsoa-283	37	4	;	;	PUNCT
ajfsoa-283	37	5	rantamaki	rantamaki	NOUN
ajfsoa-283	37	6	,	,	PUNCT
ajfsoa-283	37	7	2006	2006	NUM
ajfsoa-283	37	8	)	)	PUNCT
ajfsoa-283	37	9	.	.	PUNCT
ajfsoa-283	38	1	once	once	ADV
ajfsoa-283	38	2	considered	consider	VERB
ajfsoa-283	38	3	a	a	DET
ajfsoa-283	38	4	waste	waste	NOUN
ajfsoa-283	38	5	product	product	NOUN
ajfsoa-283	38	6	in	in	ADP
ajfsoa-283	38	7	the	the	DET
ajfsoa-283	38	8	cheese	cheese	NOUN
ajfsoa-283	38	9	manufacturing	manufacturing	NOUN
ajfsoa-283	38	10	process	process	NOUN
ajfsoa-283	38	11	,	,	PUNCT
ajfsoa-283	38	12	whey	whey	PROPN
ajfsoa-283	38	13	and	and	CCONJ
ajfsoa-283	38	14	whey	whey	PROPN
ajfsoa-283	38	15	protein	protein	NOUN
ajfsoa-283	38	16	products	product	NOUN
ajfsoa-283	38	17	today	today	NOUN
ajfsoa-283	38	18	are	be	AUX
ajfsoa-283	38	19	used	use	VERB
ajfsoa-283	38	20	for	for	ADP
ajfsoa-283	38	21	a	a	DET
ajfsoa-283	38	22	wide	wide	ADJ
ajfsoa-283	38	23	range	range	NOUN
ajfsoa-283	38	24	of	of	ADP
ajfsoa-283	38	25	functional	functional	ADJ
ajfsoa-283	38	26	and	and	CCONJ
ajfsoa-283	38	27	nutritional	nutritional	ADJ
ajfsoa-283	38	28	properties	property	NOUN
ajfsoa-283	38	29	(	(	PUNCT
ajfsoa-283	38	30	hoch	hoch	NOUN
ajfsoa-283	38	31	,	,	PUNCT
ajfsoa-283	38	32	1997	1997	NUM
ajfsoa-283	38	33	)	)	PUNCT
ajfsoa-283	38	34	.	.	PUNCT
ajfsoa-283	39	1	whey	whey	PROPN
ajfsoa-283	39	2	proteins	protein	NOUN
ajfsoa-283	39	3	are	be	AUX
ajfsoa-283	39	4	an	an	DET
ajfsoa-283	39	5	important	important	ADJ
ajfsoa-283	39	6	functional	functional	ADJ
ajfsoa-283	39	7	compo	compo	NOUN
ajfsoa-283	39	8	-	-	PUNCT
ajfsoa-283	39	9	nent	nent	NOUN
ajfsoa-283	39	10	in	in	ADP
ajfsoa-283	39	11	bread	bread	NOUN
ajfsoa-283	39	12	formulations	formulation	NOUN
ajfsoa-283	39	13	.	.	PUNCT
ajfsoa-283	40	1	they	they	PRON
ajfsoa-283	40	2	enhance	enhance	VERB
ajfsoa-283	40	3	crust	crust	NOUN
ajfsoa-283	40	4	browning	browning	NOUN
ajfsoa-283	40	5	,	,	PUNCT
ajfsoa-283	40	6	crumb	crumb	NOUN
ajfsoa-283	40	7	structure	structure	NOUN
ajfsoa-283	40	8	and	and	CCONJ
ajfsoa-283	40	9	flavor	flavor	NOUN
ajfsoa-283	40	10	,	,	PUNCT
ajfsoa-283	40	11	improve	improve	VERB
ajfsoa-283	40	12	toasting	toast	VERB
ajfsoa-283	40	13	qualities	quality	NOUN
ajfsoa-283	40	14	and	and	CCONJ
ajfsoa-283	40	15	retard	retard	VERB
ajfsoa-283	40	16	staling	stale	VERB
ajfsoa-283	40	17	.	.	PUNCT
ajfsoa-283	41	1	whey	whey	PROPN
ajfsoa-283	41	2	-	-	PUNCT
ajfsoa-283	41	3	based	base	VERB
ajfsoa-283	41	4	ingredients	ingredient	NOUN
ajfsoa-283	41	5	can	can	AUX
ajfsoa-283	41	6	be	be	AUX
ajfsoa-283	41	7	customiz	customiz	ADJ
ajfsoa-283	41	8	-	-	PUNCT
ajfsoa-283	41	9	ed	ed	NOUN
ajfsoa-283	41	10	to	to	PART
ajfsoa-283	41	11	meet	meet	VERB
ajfsoa-283	41	12	specific	specific	ADJ
ajfsoa-283	41	13	protein	protein	NOUN
ajfsoa-283	41	14	,	,	PUNCT
ajfsoa-283	41	15	minerals	mineral	NOUN
ajfsoa-283	41	16	and	and	CCONJ
ajfsoa-283	41	17	lactose	lactose	NOUN
ajfsoa-283	41	18	compositions	composition	NOUN
ajfsoa-283	41	19	.	.	PUNCT
ajfsoa-283	42	1	this	this	PRON
ajfsoa-283	42	2	is	be	AUX
ajfsoa-283	42	3	important	important	ADJ
ajfsoa-283	42	4	because	because	SCONJ
ajfsoa-283	42	5	composition	composition	NOUN
ajfsoa-283	42	6	and	and	CCONJ
ajfsoa-283	42	7	degree	degree	NOUN
ajfsoa-283	42	8	of	of	ADP
ajfsoa-283	42	9	denaturation	denaturation	NOUN
ajfsoa-283	42	10	affect	affect	VERB
ajfsoa-283	42	11	whey	whey	PROPN
ajfsoa-283	42	12	ingredient	ingredient	NOUN
ajfsoa-283	42	13	functionality	functionality	NOUN
ajfsoa-283	42	14	(	(	PUNCT
ajfsoa-283	42	15	burrington	burrington	NOUN
ajfsoa-283	42	16	,	,	PUNCT
ajfsoa-283	42	17	2004	2004	NUM
ajfsoa-283	42	18	)	)	PUNCT
ajfsoa-283	42	19	.	.	PUNCT
ajfsoa-283	43	1	according	accord	VERB
ajfsoa-283	43	2	to	to	ADP
ajfsoa-283	43	3	literature	literature	NOUN
ajfsoa-283	43	4	,	,	PUNCT
ajfsoa-283	43	5	there	there	PRON
ajfsoa-283	43	6	are	be	VERB
ajfsoa-283	43	7	scarcely	scarcely	ADV
ajfsoa-283	43	8	any	any	DET
ajfsoa-283	43	9	reports	report	NOUN
ajfsoa-283	43	10	concerning	concern	VERB
ajfsoa-283	43	11	the	the	DET
ajfsoa-283	43	12	utilization	utilization	NOUN
ajfsoa-283	43	13	of	of	ADP
ajfsoa-283	43	14	pwp	pwp	NOUN
ajfsoa-283	43	15	in	in	ADP
ajfsoa-283	43	16	flat	flat	ADJ
ajfsoa-283	43	17	bread	bread	NOUN
ajfsoa-283	43	18	making	make	VERB
ajfsoa-283	43	19	.	.	PUNCT
ajfsoa-283	44	1	in	in	ADP
ajfsoa-283	44	2	pervious	pervious	ADJ
ajfsoa-283	44	3	work	work	NOUN
ajfsoa-283	44	4	(	(	PUNCT
ajfsoa-283	44	5	jooyandeh	jooyandeh	NOUN
ajfsoa-283	44	6	,	,	PUNCT
ajfsoa-283	44	7	2006	2006	NUM
ajfsoa-283	44	8	)	)	PUNCT
ajfsoa-283	44	9	different	different	ADJ
ajfsoa-283	44	10	ingredients	ingredient	NOUN
ajfsoa-283	44	11	including	include	VERB
ajfsoa-283	44	12	whey	whey	PROPN
ajfsoa-283	44	13	powder	powder	NOUN
ajfsoa-283	44	14	,	,	PUNCT
ajfsoa-283	44	15	soy	soy	NOUN
ajfsoa-283	44	16	flour	flour	NOUN
ajfsoa-283	44	17	,	,	PUNCT
ajfsoa-283	44	18	and	and	CCONJ
ajfsoa-283	44	19	potato	potato	NOUN
ajfsoa-283	44	20	powder	powder	NOUN
ajfsoa-283	44	21	at	at	ADP
ajfsoa-283	44	22	different	different	ADJ
ajfsoa-283	44	23	level	level	NOUN
ajfsoa-283	44	24	of	of	ADP
ajfsoa-283	44	25	supplementation	supplementation	NOUN
ajfsoa-283	44	26	were	be	AUX
ajfsoa-283	44	27	used	use	VERB
ajfsoa-283	44	28	in	in	ADP
ajfsoa-283	44	29	lavash	lavash	NOUN
ajfsoa-283	44	30	production	production	NOUN
ajfsoa-283	44	31	to	to	PART
ajfsoa-283	44	32	improve	improve	VERB
ajfsoa-283	44	33	its	its	PRON
ajfsoa-283	44	34	quality	quality	NOUN
ajfsoa-283	44	35	.	.	PUNCT
ajfsoa-283	45	1	in	in	ADP
ajfsoa-283	45	2	this	this	DET
ajfsoa-283	45	3	study	study	NOUN
ajfsoa-283	45	4	the	the	DET
ajfsoa-283	45	5	effect	effect	NOUN
ajfsoa-283	45	6	of	of	ADP
ajfsoa-283	45	7	using	use	VERB
ajfsoa-283	45	8	pwp	pwp	NOUN
ajfsoa-283	45	9	and	and	CCONJ
ajfsoa-283	45	10	fermentation	fermentation	NOUN
ajfsoa-283	45	11	time	time	NOUN
ajfsoa-283	45	12	on	on	ADP
ajfsoa-283	45	13	the	the	DET
ajfsoa-283	45	14	quality	quality	NOUN
ajfsoa-283	45	15	of	of	ADP
ajfsoa-283	45	16	iranian	iranian	ADJ
ajfsoa-283	45	17	lavash	lavash	NOUN
ajfsoa-283	45	18	bread	bread	NOUN
ajfsoa-283	45	19	is	be	AUX
ajfsoa-283	45	20	evaluated	evaluate	VERB
ajfsoa-283	45	21	.	.	PUNCT
ajfsoa-283	46	1	matrials	matrial	NOUN
ajfsoa-283	46	2	and	and	CCONJ
ajfsoa-283	46	3	methods	method	NOUN
ajfsoa-283	46	4	preparation	preparation	NOUN
ajfsoa-283	46	5	of	of	ADP
ajfsoa-283	46	6	pwp	pwp	PROPN
ajfsoa-283	46	7	pwp	pwp	PROPN
ajfsoa-283	46	8	was	be	AUX
ajfsoa-283	46	9	prepared	prepare	VERB
ajfsoa-283	46	10	from	from	ADP
ajfsoa-283	46	11	sweet	sweet	ADJ
ajfsoa-283	46	12	feta	feta	NOUN
ajfsoa-283	46	13	cheese	cheese	NOUN
ajfsoa-283	46	14	whey	whey	NOUN
ajfsoa-283	46	15	by	by	ADP
ajfsoa-283	46	16	heat	heat	NOUN
ajfsoa-283	46	17	treatment	treatment	NOUN
ajfsoa-283	46	18	and	and	CCONJ
ajfsoa-283	46	19	fermentation	fermentation	NOUN
ajfsoa-283	46	20	to	to	PART
ajfsoa-283	46	21	coagulate	coagulate	VERB
ajfsoa-283	46	22	and	and	CCONJ
ajfsoa-283	46	23	precipitate	precipitate	VERB
ajfsoa-283	46	24	whey	whey	NOUN
ajfsoa-283	46	25	proteins	protein	NOUN
ajfsoa-283	46	26	(	(	PUNCT
ajfsoa-283	46	27	jooyandeh	jooyandeh	NOUN
ajfsoa-283	46	28	et	et	VERB
ajfsoa-283	46	29	al	al	PROPN
ajfsoa-283	46	30	.	.	PROPN
ajfsoa-283	46	31	,	,	PUNCT
ajfsoa-283	46	32	2009	2009	NUM
ajfsoa-283	46	33	)	)	PUNCT
ajfsoa-283	46	34	.	.	PUNCT
ajfsoa-283	47	1	after	after	ADP
ajfsoa-283	47	2	collection	collection	NOUN
ajfsoa-283	47	3	of	of	ADP
ajfsoa-283	47	4	whey	whey	PROPN
ajfsoa-283	47	5	during	during	ADP
ajfsoa-283	47	6	preparation	preparation	NOUN
ajfsoa-283	47	7	of	of	ADP
ajfsoa-283	47	8	feta	feta	NOUN
ajfsoa-283	47	9	cheese	cheese	NOUN
ajfsoa-283	47	10	,	,	PUNCT
ajfsoa-283	47	11	the	the	DET
ajfsoa-283	47	12	whey	whey	NOUN
ajfsoa-283	47	13	was	be	AUX
ajfsoa-283	47	14	heated	heat	VERB
ajfsoa-283	47	15	at	at	ADP
ajfsoa-283	47	16	85ºc	85ºc	NOUN
ajfsoa-283	47	17	for	for	ADP
ajfsoa-283	47	18	15	15	NUM
ajfsoa-283	47	19	min	min	NOUN
ajfsoa-283	47	20	.	.	PUNCT
ajfsoa-283	48	1	this	this	DET
ajfsoa-283	48	2	heat	heat	NOUN
ajfsoa-283	48	3	treatment	treatment	NOUN
ajfsoa-283	48	4	caused	cause	VERB
ajfsoa-283	48	5	denaturation	denaturation	NOUN
ajfsoa-283	48	6	and	and	CCONJ
ajfsoa-283	48	7	coagulation	coagulation	NOUN
ajfsoa-283	48	8	which	which	PRON
ajfsoa-283	48	9	was	be	AUX
ajfsoa-283	48	10	required	require	VERB
ajfsoa-283	48	11	for	for	ADP
ajfsoa-283	48	12	proper	proper	ADJ
ajfsoa-283	48	13	precipitation	precipitation	NOUN
ajfsoa-283	48	14	of	of	ADP
ajfsoa-283	48	15	whey	whey	PROPN
ajfsoa-283	48	16	proteins	protein	NOUN
ajfsoa-283	48	17	during	during	ADP
ajfsoa-283	48	18	fermentation	fermentation	NOUN
ajfsoa-283	48	19	.	.	PUNCT
ajfsoa-283	49	1	then	then	ADV
ajfsoa-283	49	2	,	,	PUNCT
ajfsoa-283	49	3	the	the	DET
ajfsoa-283	49	4	whey	whey	NOUN
ajfsoa-283	49	5	was	be	AUX
ajfsoa-283	49	6	cooled	cool	VERB
ajfsoa-283	49	7	to	to	ADP
ajfsoa-283	49	8	44ºc	44ºc	NOUN
ajfsoa-283	49	9	and	and	CCONJ
ajfsoa-283	49	10	inoculated	inoculate	VERB
ajfsoa-283	49	11	with	with	ADP
ajfsoa-283	49	12	1	1	NUM
ajfsoa-283	49	13	2	2	NUM
ajfsoa-283	49	14	%	%	NOUN
ajfsoa-283	49	15	of	of	ADP
ajfsoa-283	49	16	yoghurt	yoghurt	ADJ
ajfsoa-283	49	17	starter	starter	ADJ
ajfsoa-283	49	18	cultures	culture	NOUN
ajfsoa-283	49	19	(	(	PUNCT
ajfsoa-283	49	20	yo	yo	NOUN
ajfsoa-283	49	21	-	-	PUNCT
ajfsoa-283	49	22	mix	mix	NOUN
ajfsoa-283	49	23	532	532	NUM
ajfsoa-283	49	24	,	,	PUNCT
ajfsoa-283	49	25	danisco	danisco	PROPN
ajfsoa-283	49	26	,	,	PUNCT
ajfsoa-283	49	27	germany	germany	PROPN
ajfsoa-283	49	28	)	)	PUNCT
ajfsoa-283	49	29	containing	contain	VERB
ajfsoa-283	49	30	streptococcus	streptococcus	NOUN
ajfsoa-283	49	31	thermophilus	thermophilus	NOUN
ajfsoa-283	49	32	and	and	CCONJ
ajfsoa-283	49	33	lactobacillus	lactobacillus	NOUN
ajfsoa-283	49	34	delbruckii	delbruckii	ADJ
ajfsoa-283	49	35	subsp	subsp	NOUN
ajfsoa-283	49	36	.	.	PUNCT
ajfsoa-283	50	1	bulgaricus	bulgaricus	VERB
ajfsoa-283	50	2	.	.	PUNCT
ajfsoa-283	51	1	after	after	ADP
ajfsoa-283	51	2	about	about	ADV
ajfsoa-283	51	3	4	4	NUM
ajfsoa-283	51	4	h	h	NOUN
ajfsoa-283	51	5	fermentation	fermentation	NOUN
ajfsoa-283	51	6	at	at	ADP
ajfsoa-283	51	7	42ºc	42ºc	ADJ
ajfsoa-283	51	8	,	,	PUNCT
ajfsoa-283	51	9	the	the	DET
ajfsoa-283	51	10	ph	ph	NOUN
ajfsoa-283	51	11	of	of	ADP
ajfsoa-283	51	12	fermented	ferment	VERB
ajfsoa-283	51	13	whey	whey	PROPN
ajfsoa-283	51	14	reduced	reduce	VERB
ajfsoa-283	51	15	to	to	ADP
ajfsoa-283	51	16	4.4	4.4	NUM
ajfsoa-283	51	17	and	and	CCONJ
ajfsoa-283	51	18	fermented	ferment	VERB
ajfsoa-283	51	19	whey	whey	PROPN
ajfsoa-283	51	20	protein	protein	NOUN
ajfsoa-283	51	21	was	be	AUX
ajfsoa-283	51	22	precipitate	precipitate	ADJ
ajfsoa-283	51	23	as	as	ADP
ajfsoa-283	51	24	a	a	DET
ajfsoa-283	51	25	separate	separate	ADJ
ajfsoa-283	51	26	phase	phase	NOUN
ajfsoa-283	51	27	.	.	PUNCT
ajfsoa-283	52	1	the	the	DET
ajfsoa-283	52	2	upper	upper	ADJ
ajfsoa-283	52	3	phase	phase	NOUN
ajfsoa-283	52	4	was	be	AUX
ajfsoa-283	52	5	pouring	pour	VERB
ajfsoa-283	52	6	out	out	ADP
ajfsoa-283	52	7	and	and	CCONJ
ajfsoa-283	52	8	remaining	remain	VERB
ajfsoa-283	52	9	part	part	NOUN
ajfsoa-283	52	10	was	be	AUX
ajfsoa-283	52	11	used	use	VERB
ajfsoa-283	52	12	as	as	ADP
ajfsoa-283	52	13	pwp	pwp	PROPN
ajfsoa-283	52	14	.	.	PUNCT
ajfsoa-283	53	1	preparation	preparation	NOUN
ajfsoa-283	53	2	of	of	ADP
ajfsoa-283	53	3	lavash	lavash	NOUN
ajfsoa-283	53	4	bread	bread	NOUN
ajfsoa-283	53	5	wheat	wheat	NOUN
ajfsoa-283	53	6	flour	flour	NOUN
ajfsoa-283	53	7	(	(	PUNCT
ajfsoa-283	53	8	triticum	triticum	NOUN
ajfsoa-283	53	9	aestivum	aestivum	NOUN
ajfsoa-283	53	10	)	)	PUNCT
ajfsoa-283	53	11	with	with	ADP
ajfsoa-283	53	12	84.1	84.1	NUM
ajfsoa-283	53	13	%	%	NOUN
ajfsoa-283	53	14	extraction	extraction	NOUN
ajfsoa-283	53	15	rate	rate	NOUN
ajfsoa-283	53	16	was	be	AUX
ajfsoa-283	53	17	obtained	obtain	VERB
ajfsoa-283	53	18	from	from	ADP
ajfsoa-283	53	19	a	a	DET
ajfsoa-283	53	20	local	local	ADJ
ajfsoa-283	53	21	supplier	supplier	NOUN
ajfsoa-283	53	22	.	.	PUNCT
ajfsoa-283	54	1	lavash	lavash	NOUN
ajfsoa-283	54	2	bread	bread	NOUN
ajfsoa-283	54	3	samples	sample	NOUN
ajfsoa-283	54	4	were	be	AUX
ajfsoa-283	54	5	produced	produce	VERB
ajfsoa-283	54	6	by	by	ADP
ajfsoa-283	54	7	a	a	DET
ajfsoa-283	54	8	technique	technique	NOUN
ajfsoa-283	54	9	involving	involve	VERB
ajfsoa-283	54	10	double	double	ADJ
ajfsoa-283	54	11	rising	rising	NOUN
ajfsoa-283	54	12	.	.	PUNCT
ajfsoa-283	55	1	in	in	ADP
ajfsoa-283	55	2	this	this	DET
ajfsoa-283	55	3	study	study	NOUN
ajfsoa-283	55	4	,	,	PUNCT
ajfsoa-283	55	5	pwp	pwp	PROPN
ajfsoa-283	55	6	were	be	AUX
ajfsoa-283	55	7	incorporated	incorporate	VERB
ajfsoa-283	55	8	in	in	ADP
ajfsoa-283	55	9	lavash	lavash	NOUN
ajfsoa-283	55	10	breads	bread	NOUN
ajfsoa-283	55	11	at	at	ADP
ajfsoa-283	55	12	four	four	NUM
ajfsoa-283	55	13	substitution	substitution	NOUN
ajfsoa-283	55	14	levels	level	NOUN
ajfsoa-283	55	15	25	25	NUM
ajfsoa-283	55	16	,	,	PUNCT
ajfsoa-283	55	17	50	50	NUM
ajfsoa-283	55	18	,	,	PUNCT
ajfsoa-283	55	19	75	75	NUM
ajfsoa-283	55	20	,	,	PUNCT
ajfsoa-283	55	21	and	and	CCONJ
ajfsoa-283	55	22	100	100	NUM
ajfsoa-283	55	23	%	%	NOUN
ajfsoa-283	55	24	instead	instead	ADV
ajfsoa-283	55	25	of	of	ADP
ajfsoa-283	55	26	water	water	NOUN
ajfsoa-283	55	27	during	during	ADP
ajfsoa-283	55	28	dough	dough	NOUN
ajfsoa-283	55	29	making	make	VERB
ajfsoa-283	55	30	.	.	PUNCT
ajfsoa-283	56	1	lavash	lavash	NOUN
ajfsoa-283	56	2	bread	bread	NOUN
ajfsoa-283	56	3	samples	sample	NOUN
ajfsoa-283	56	4	without	without	ADP
ajfsoa-283	56	5	these	these	DET
ajfsoa-283	56	6	ingredients	ingredient	NOUN
ajfsoa-283	56	7	were	be	AUX
ajfsoa-283	56	8	prepared	prepare	VERB
ajfsoa-283	56	9	and	and	CCONJ
ajfsoa-283	56	10	considered	consider	VERB
ajfsoa-283	56	11	as	as	ADP
ajfsoa-283	56	12	control	control	NOUN
ajfsoa-283	56	13	.	.	PUNCT
ajfsoa-283	57	1	the	the	DET
ajfsoa-283	57	2	formula	formula	NOUN
ajfsoa-283	57	3	used	use	VERB
ajfsoa-283	57	4	in	in	ADP
ajfsoa-283	57	5	the	the	DET
ajfsoa-283	57	6	preparation	preparation	NOUN
ajfsoa-283	57	7	of	of	ADP
ajfsoa-283	57	8	experimental	experimental	ADJ
ajfsoa-283	57	9	breads	bread	NOUN
ajfsoa-283	57	10	was	be	AUX
ajfsoa-283	57	11	wheat	wheat	NOUN
ajfsoa-283	57	12	flour	flour	NOUN
ajfsoa-283	57	13	,	,	PUNCT
ajfsoa-283	57	14	0.5	0.5	NUM
ajfsoa-283	57	15	%	%	NOUN
ajfsoa-283	57	16	dried	dry	VERB
ajfsoa-283	57	17	yeast	yeast	NOUN
ajfsoa-283	57	18	,	,	PUNCT
ajfsoa-283	57	19	1	1	NUM
ajfsoa-283	57	20	%	%	NOUN
ajfsoa-283	57	21	salt	salt	NOUN
ajfsoa-283	57	22	,	,	PUNCT
ajfsoa-283	57	23	and	and	CCONJ
ajfsoa-283	57	24	water	water	NOUN
ajfsoa-283	57	25	(	(	PUNCT
ajfsoa-283	57	26	optimum	optimum	ADJ
ajfsoa-283	57	27	as	as	SCONJ
ajfsoa-283	57	28	assessed	assess	VERB
ajfsoa-283	57	29	by	by	ADP
ajfsoa-283	57	30	dough	dough	NOUN
ajfsoa-283	57	31	feel	feel	VERB
ajfsoa-283	57	32	at	at	ADP
ajfsoa-283	57	33	sheeting	sheeting	NOUN
ajfsoa-283	57	34	)	)	PUNCT
ajfsoa-283	57	35	or	or	CCONJ
ajfsoa-283	57	36	mixture	mixture	NOUN
ajfsoa-283	57	37	of	of	ADP
ajfsoa-283	57	38	water	water	NOUN
ajfsoa-283	57	39	and	and	CCONJ
ajfsoa-283	57	40	pwp	pwp	NOUN
ajfsoa-283	57	41	.	.	PUNCT
ajfsoa-283	58	1	for	for	ADP
ajfsoa-283	58	2	all	all	DET
ajfsoa-283	58	3	the	the	DET
ajfsoa-283	58	4	recipes	recipe	NOUN
ajfsoa-283	58	5	,	,	PUNCT
ajfsoa-283	58	6	the	the	DET
ajfsoa-283	58	7	yeast	yeast	NOUN
ajfsoa-283	58	8	was	be	AUX
ajfsoa-283	58	9	prefermented	prefermente	VERB
ajfsoa-283	58	10	by	by	ADP
ajfsoa-283	58	11	suspending	suspend	VERB
ajfsoa-283	58	12	it	it	PRON
ajfsoa-283	58	13	in	in	ADP
ajfsoa-283	58	14	a	a	DET
ajfsoa-283	58	15	sugar	sugar	NOUN
ajfsoa-283	58	16	solution	solution	NOUN
ajfsoa-283	58	17	for	for	ADP
ajfsoa-283	58	18	30	30	NUM
ajfsoa-283	58	19	min	min	NOUN
ajfsoa-283	58	20	for	for	ADP
ajfsoa-283	58	21	revitalization	revitalization	NOUN
ajfsoa-283	58	22	.	.	PUNCT
ajfsoa-283	59	1	for	for	ADP
ajfsoa-283	59	2	standard	standard	ADJ
ajfsoa-283	59	3	processing	processing	NOUN
ajfsoa-283	59	4	,	,	PUNCT
ajfsoa-283	59	5	ingredients	ingredient	NOUN
ajfsoa-283	59	6	were	be	AUX
ajfsoa-283	59	7	mixed	mix	VERB
ajfsoa-283	59	8	with	with	ADP
ajfsoa-283	59	9	simultaneous	simultaneous	ADJ
ajfsoa-283	59	10	addition	addition	NOUN
ajfsoa-283	59	11	of	of	ADP
ajfsoa-283	59	12	water	water	NOUN
ajfsoa-283	59	13	or	or	CCONJ
ajfsoa-283	59	14	/	/	SYM
ajfsoa-283	59	15	and	and	CCONJ
ajfsoa-283	59	16	whey	whey	PROPN
ajfsoa-283	59	17	ingredients	ingredient	VERB
ajfsoa-283	59	18	at	at	ADP
ajfsoa-283	59	19	a	a	DET
ajfsoa-283	59	20	low	low	ADJ
ajfsoa-283	59	21	disk	disk	NOUN
ajfsoa-283	59	22	speed	speed	NOUN
ajfsoa-283	59	23	(	(	PUNCT
ajfsoa-283	59	24	44	44	NUM
ajfsoa-283	59	25	rpm	rpm	NOUN
ajfsoa-283	59	26	for	for	ADP
ajfsoa-283	59	27	1	1	NUM
ajfsoa-283	59	28	min	min	NOUN
ajfsoa-283	59	29	)	)	PUNCT
ajfsoa-283	59	30	and	and	CCONJ
ajfsoa-283	59	31	then	then	ADV
ajfsoa-283	59	32	at	at	ADP
ajfsoa-283	59	33	higher	high	ADJ
ajfsoa-283	59	34	disk	disk	NOUN
ajfsoa-283	59	35	speed	speed	NOUN
ajfsoa-283	59	36	(	(	PUNCT
ajfsoa-283	59	37	130	130	NUM
ajfsoa-283	59	38	rpm	rpm	NOUN
ajfsoa-283	59	39	for	for	ADP
ajfsoa-283	59	40	7	7	NUM
ajfsoa-283	59	41	min	min	NOUN
ajfsoa-283	59	42	)	)	PUNCT
ajfsoa-283	59	43	in	in	ADP
ajfsoa-283	59	44	a	a	DET
ajfsoa-283	59	45	hunt	hunt	NOUN
ajfsoa-283	59	46	30	30	NUM
ajfsoa-283	59	47	dough	dough	NOUN
ajfsoa-283	59	48	mixer	mixer	NOUN
ajfsoa-283	59	49	(	(	PUNCT
ajfsoa-283	59	50	lancashire	lancashire	NOUN
ajfsoa-283	59	51	,	,	PUNCT
ajfsoa-283	59	52	uk	uk	PROPN
ajfsoa-283	59	53	)	)	PUNCT
ajfsoa-283	59	54	until	until	SCONJ
ajfsoa-283	59	55	a	a	DET
ajfsoa-283	59	56	cohesive	cohesive	ADJ
ajfsoa-283	59	57	dough	dough	NOUN
ajfsoa-283	59	58	mass	mass	NOUN
ajfsoa-283	59	59	was	be	AUX
ajfsoa-283	59	60	obtained	obtain	VERB
ajfsoa-283	59	61	.	.	PUNCT
ajfsoa-283	60	1	the	the	DET
ajfsoa-283	60	2	amounts	amount	NOUN
ajfsoa-283	60	3	of	of	ADP
ajfsoa-283	60	4	water	water	NOUN
ajfsoa-283	60	5	needed	need	VERB
ajfsoa-283	60	6	for	for	ADP
ajfsoa-283	60	7	optimum	optimum	ADJ
ajfsoa-283	60	8	dough	dough	NOUN
ajfsoa-283	60	9	consistency	consistency	NOUN
ajfsoa-283	60	10	are	be	AUX
ajfsoa-283	60	11	shown	show	VERB
ajfsoa-283	60	12	in	in	ADP
ajfsoa-283	60	13	table	table	NOUN
ajfsoa-283	60	14	1	1	NUM
ajfsoa-283	60	15	.	.	PUNCT
ajfsoa-283	61	1	the	the	DET
ajfsoa-283	61	2	resultant	resultant	ADJ
ajfsoa-283	61	3	bulk	bulk	ADJ
ajfsoa-283	61	4	dough	dough	NOUN
ajfsoa-283	61	5	was	be	AUX
ajfsoa-283	61	6	fermented	ferment	VERB
ajfsoa-283	61	7	at	at	ADP
ajfsoa-283	61	8	different	different	ADJ
ajfsoa-283	61	9	fermentation	fermentation	NOUN
ajfsoa-283	61	10	times	time	NOUN
ajfsoa-283	61	11	30	30	NUM
ajfsoa-283	61	12	,	,	PUNCT
ajfsoa-283	61	13	60	60	NUM
ajfsoa-283	61	14	and	and	CCONJ
ajfsoa-283	61	15	90	90	NUM
ajfsoa-283	61	16	min	min	NOUN
ajfsoa-283	61	17	in	in	ADP
ajfsoa-283	61	18	an	an	DET
ajfsoa-283	61	19	incubator	incubator	NOUN
ajfsoa-283	61	20	and	and	CCONJ
ajfsoa-283	61	21	maintained	maintain	VERB
ajfsoa-283	61	22	at	at	ADP
ajfsoa-283	61	23	30	30	NUM
ajfsoa-283	61	24	°	°	NOUN
ajfsoa-283	61	25	c	c	NOUN
ajfsoa-283	61	26	at	at	ADP
ajfsoa-283	61	27	85	85	NUM
ajfsoa-283	61	28	%	%	NOUN
ajfsoa-283	61	29	relative	relative	ADJ
ajfsoa-283	61	30	humidity	humidity	NOUN
ajfsoa-283	61	31	.	.	PUNCT
ajfsoa-283	62	1	the	the	DET
ajfsoa-283	62	2	fermented	ferment	VERB
ajfsoa-283	62	3	dough	dough	NOUN
ajfsoa-283	62	4	was	be	AUX
ajfsoa-283	62	5	divided	divide	VERB
ajfsoa-283	62	6	into	into	ADP
ajfsoa-283	62	7	balls	ball	NOUN
ajfsoa-283	62	8	of	of	ADP
ajfsoa-283	62	9	200	200	NUM
ajfsoa-283	62	10	g	g	NOUN
ajfsoa-283	62	11	each	each	PRON
ajfsoa-283	62	12	.	.	PUNCT
ajfsoa-283	63	1	the	the	DET
ajfsoa-283	63	2	dough	dough	NOUN
ajfsoa-283	63	3	pieces	piece	NOUN
ajfsoa-283	63	4	were	be	AUX
ajfsoa-283	63	5	dusted	dust	VERB
ajfsoa-283	63	6	with	with	ADP
ajfsoa-283	63	7	flour	flour	NOUN
ajfsoa-283	63	8	of	of	ADP
ajfsoa-283	63	9	the	the	DET
ajfsoa-283	63	10	same	same	ADJ
ajfsoa-283	63	11	formulation	formulation	NOUN
ajfsoa-283	63	12	(	(	PUNCT
ajfsoa-283	63	13	~10	~10	NOUN
ajfsoa-283	63	14	g	g	NOUN
ajfsoa-283	63	15	)	)	PUNCT
ajfsoa-283	63	16	and	and	CCONJ
ajfsoa-283	63	17	rounded	round	VERB
ajfsoa-283	63	18	into	into	ADP
ajfsoa-283	63	19	ball	ball	NOUN
ajfsoa-283	63	20	shape	shape	NOUN
ajfsoa-283	63	21	.	.	PUNCT
ajfsoa-283	64	1	the	the	DET
ajfsoa-283	64	2	balls	ball	NOUN
ajfsoa-283	64	3	were	be	AUX
ajfsoa-283	64	4	covered	cover	VERB
ajfsoa-283	64	5	with	with	ADP
ajfsoa-283	64	6	a	a	DET
ajfsoa-283	64	7	wet	wet	ADJ
ajfsoa-283	64	8	cloth	cloth	NOUN
ajfsoa-283	64	9	and	and	CCONJ
ajfsoa-283	64	10	fermented	ferment	VERB
ajfsoa-283	64	11	for	for	ADP
ajfsoa-283	64	12	15	15	NUM
ajfsoa-283	64	13	min	min	NOUN
ajfsoa-283	64	14	at	at	ADP
ajfsoa-283	64	15	30	30	NUM
ajfsoa-283	64	16	°	°	ADP
ajfsoa-283	64	17	c	c	NOUN
ajfsoa-283	64	18	and	and	CCONJ
ajfsoa-283	64	19	then	then	ADV
ajfsoa-283	64	20	flattened	flatten	VERB
ajfsoa-283	64	21	into	into	ADP
ajfsoa-283	64	22	elliptical	elliptical	ADJ
ajfsoa-283	64	23	sheets	sheet	NOUN
ajfsoa-283	64	24	1.7	1.7	NUM
ajfsoa-283	64	25	mm	mm	NOUN
ajfsoa-283	64	26	thickness	thickness	NOUN
ajfsoa-283	64	27	and	and	CCONJ
ajfsoa-283	64	28	baked	bake	VERB
ajfsoa-283	64	29	in	in	ADP
ajfsoa-283	64	30	commercial	commercial	ADJ
ajfsoa-283	64	31	automated	automate	VERB
ajfsoa-283	64	32	oven	oven	NOUN
ajfsoa-283	64	33	at	at	ADP
ajfsoa-283	64	34	470	470	NUM
ajfsoa-283	64	35	°	°	NOUN
ajfsoa-283	64	36	c	c	NOUN
ajfsoa-283	64	37	to	to	PART
ajfsoa-283	64	38	optimum	optimum	VERB
ajfsoa-283	64	39	crust	crust	NOUN
ajfsoa-283	64	40	color	color	NOUN
ajfsoa-283	64	41	(	(	PUNCT
ajfsoa-283	64	42	~50	~50	ADP
ajfsoa-283	64	43	70	70	NUM
ajfsoa-283	64	44	s	s	NOUN
ajfsoa-283	64	45	)	)	PUNCT
ajfsoa-283	64	46	,	,	PUNCT
ajfsoa-283	64	47	as	as	SCONJ
ajfsoa-283	64	48	reported	report	VERB
ajfsoa-283	64	49	by	by	ADP
ajfsoa-283	64	50	maleki	maleki	NOUN
ajfsoa-283	64	51	and	and	CCONJ
ajfsoa-283	64	52	daghir	daghir	NOUN
ajfsoa-283	64	53	(	(	PUNCT
ajfsoa-283	64	54	1967	1967	NUM
ajfsoa-283	64	55	)	)	PUNCT
ajfsoa-283	64	56	.	.	PUNCT
ajfsoa-283	65	1	after	after	ADP
ajfsoa-283	65	2	baking	bake	VERB
ajfsoa-283	65	3	,	,	PUNCT
ajfsoa-283	65	4	lavash	lavash	NOUN
ajfsoa-283	65	5	breads	bread	NOUN
ajfsoa-283	65	6	were	be	AUX
ajfsoa-283	65	7	cooled	cool	VERB
ajfsoa-283	65	8	for	for	ADP
ajfsoa-283	65	9	15	15	NUM
ajfsoa-283	65	10	min	min	NOUN
ajfsoa-283	65	11	,	,	PUNCT
ajfsoa-283	65	12	placed	place	VERB
ajfsoa-283	65	13	in	in	ADP
ajfsoa-283	65	14	polyethylene	polyethylene	NOUN
ajfsoa-283	65	15	bags	bag	NOUN
ajfsoa-283	65	16	to	to	PART
ajfsoa-283	65	17	prevent	prevent	VERB
ajfsoa-283	65	18	moisture	moisture	NOUN
ajfsoa-283	65	19	loss	loss	NOUN
ajfsoa-283	65	20	,	,	PUNCT
ajfsoa-283	65	21	and	and	CCONJ
ajfsoa-283	65	22	stored	store	VERB
ajfsoa-283	65	23	at	at	ADP
ajfsoa-283	65	24	room	room	NOUN
ajfsoa-283	65	25	temperature	temperature	NOUN
ajfsoa-283	65	26	(	(	PUNCT
ajfsoa-283	65	27	30	30	NUM
ajfsoa-283	65	28	°	°	NUM
ajfsoa-283	65	29	c	c	NOUN
ajfsoa-283	65	30	)	)	PUNCT
ajfsoa-283	65	31	.	.	PUNCT
ajfsoa-283	66	1	all	all	PRON
ajfsoa-283	66	2	baking	bake	VERB
ajfsoa-283	66	3	parameter	parameter	NOUN
ajfsoa-283	66	4	and	and	CCONJ
ajfsoa-283	66	5	sensory	sensory	ADJ
ajfsoa-283	66	6	evaluation	evaluation	NOUN
ajfsoa-283	66	7	were	be	AUX
ajfsoa-283	66	8	measured	measure	VERB
ajfsoa-283	66	9	2	2	NUM
ajfsoa-283	66	10	h	h	NOUN
ajfsoa-283	66	11	after	after	ADP
ajfsoa-283	66	12	baking	bake	VERB
ajfsoa-283	66	13	.	.	PUNCT
ajfsoa-283	67	1	chemical	chemical	ADJ
ajfsoa-283	67	2	analysis	analysis	NOUN
ajfsoa-283	67	3	protein	protein	NOUN
ajfsoa-283	67	4	contents	content	NOUN
ajfsoa-283	67	5	of	of	ADP
ajfsoa-283	67	6	flour	flour	NOUN
ajfsoa-283	67	7	(	(	PUNCT
ajfsoa-283	67	8	n	n	NOUN
ajfsoa-283	67	9	×	×	NOUN
ajfsoa-283	67	10	6.25	6.25	NUM
ajfsoa-283	67	11	)	)	PUNCT
ajfsoa-283	67	12	and	and	CCONJ
ajfsoa-283	67	13	pwp	pwp	X
ajfsoa-283	67	14	(	(	PUNCT
ajfsoa-283	67	15	n	n	CCONJ
ajfsoa-283	67	16	×	×	NOUN
ajfsoa-283	67	17	6.38	6.38	NUM
ajfsoa-283	67	18	)	)	PUNCT
ajfsoa-283	67	19	were	be	AUX
ajfsoa-283	67	20	determined	determine	VERB
ajfsoa-283	67	21	by	by	ADP
ajfsoa-283	67	22	a	a	DET
ajfsoa-283	67	23	nitrogen	nitrogen	NOUN
ajfsoa-283	67	24	analyzer	analyzer	NOUN
ajfsoa-283	67	25	(	(	PUNCT
ajfsoa-283	67	26	leco	leco	PROPN
ajfsoa-283	67	27	corporation	corporation	PROPN
ajfsoa-283	67	28	,	,	PUNCT
ajfsoa-283	67	29	st	st	PROPN
ajfsoa-283	67	30	.	.	PROPN
ajfsoa-283	67	31	joseph	joseph	PROPN
ajfsoa-283	67	32	,	,	PUNCT
ajfsoa-283	67	33	mi	mi	PROPN
ajfsoa-283	67	34	)	)	PUNCT
ajfsoa-283	67	35	.	.	PUNCT
ajfsoa-283	68	1	moisture	moisture	NOUN
ajfsoa-283	68	2	content	content	NOUN
ajfsoa-283	68	3	of	of	ADP
ajfsoa-283	68	4	flour	flour	NOUN
ajfsoa-283	68	5	was	be	AUX
ajfsoa-283	68	6	determined	determine	VERB
ajfsoa-283	68	7	by	by	ADP
ajfsoa-283	68	8	oven	oven	NOUN
ajfsoa-283	68	9	drying	dry	VERB
ajfsoa-283	68	10	for	for	ADP
ajfsoa-283	68	11	1	1	NUM
ajfsoa-283	68	12	h	h	NOUN
ajfsoa-283	68	13	at	at	ADP
ajfsoa-283	68	14	130	130	NUM
ajfsoa-283	68	15	°	°	ADP
ajfsoa-283	68	16	c	c	NOUN
ajfsoa-283	68	17	using	use	VERB
ajfsoa-283	68	18	aacc	aacc	PROPN
ajfsoa-283	68	19	(	(	PUNCT
ajfsoa-283	68	20	2000	2000	NUM
ajfsoa-283	68	21	)	)	PUNCT
ajfsoa-283	68	22	by	by	ADP
ajfsoa-283	68	23	approved	approve	VERB
ajfsoa-283	68	24	method	method	NOUN
ajfsoa-283	68	25	of	of	ADP
ajfsoa-283	68	26	44	44	NUM
ajfsoa-283	68	27	-	-	PUNCT
ajfsoa-283	68	28	15a	15a	NOUN
ajfsoa-283	68	29	,	,	PUNCT
ajfsoa-283	68	30	ash	ash	NOUN
ajfsoa-283	68	31	content	content	NOUN
ajfsoa-283	68	32	by	by	ADP
ajfsoa-283	68	33	dry	dry	ADJ
ajfsoa-283	68	34	combustion	combustion	NOUN
ajfsoa-283	68	35	for	for	ADP
ajfsoa-283	68	36	16	16	NUM
ajfsoa-283	68	37	h	h	NOUN
ajfsoa-283	68	38	at	at	ADP
ajfsoa-283	68	39	580	580	NUM
ajfsoa-283	68	40	°	°	NOUN
ajfsoa-283	68	41	c	c	NOUN
ajfsoa-283	68	42	according	accord	VERB
ajfsoa-283	68	43	to	to	ADP
ajfsoa-283	68	44	approved	approve	VERB
ajfsoa-283	68	45	method	method	NOUN
ajfsoa-283	68	46	08	08	NUM
ajfsoa-283	68	47	-	-	SYM
ajfsoa-283	68	48	01	01	NUM
ajfsoa-283	68	49	,	,	PUNCT
ajfsoa-283	68	50	and	and	CCONJ
ajfsoa-283	68	51	fat	fat	ADJ
ajfsoa-283	68	52	content	content	NOUN
ajfsoa-283	68	53	by	by	ADP
ajfsoa-283	68	54	petroleum	petroleum	NOUN
ajfsoa-283	68	55	ether	ether	NOUN
ajfsoa-283	68	56	extraction	extraction	NOUN
ajfsoa-283	68	57	followed	follow	VERB
ajfsoa-283	68	58	by	by	ADP
ajfsoa-283	68	59	evaporation	evaporation	NOUN
ajfsoa-283	68	60	to	to	ADP
ajfsoa-283	68	61	constant	constant	ADJ
ajfsoa-283	68	62	weight	weight	NOUN
ajfsoa-283	68	63	under	under	ADP
ajfsoa-283	68	64	vacuum	vacuum	NOUN
ajfsoa-283	68	65	using	use	VERB
ajfsoa-283	68	66	approved	approve	VERB
ajfsoa-283	68	67	method	method	NOUN
ajfsoa-283	68	68	30	30	NUM
ajfsoa-283	68	69	-	-	SYM
ajfsoa-283	68	70	25	25	NUM
ajfsoa-283	68	71	.	.	PUNCT
ajfsoa-283	69	1	total	total	ADJ
ajfsoa-283	69	2	carbohydrate	carbohydrate	NOUN
ajfsoa-283	69	3	content	content	NOUN
ajfsoa-283	69	4	(	(	PUNCT
ajfsoa-283	69	5	%	%	INTJ
ajfsoa-283	69	6	)	)	PUNCT
ajfsoa-283	69	7	was	be	AUX
ajfsoa-283	69	8	calculated	calculate	VERB
ajfsoa-283	69	9	by	by	ADP
ajfsoa-283	69	10	difference	difference	NOUN
ajfsoa-283	69	11	.	.	PUNCT
ajfsoa-283	70	1	for	for	ADP
ajfsoa-283	70	2	pwp	pwp	PROPN
ajfsoa-283	70	3	,	,	PUNCT
ajfsoa-283	70	4	moisture	moisture	NOUN
ajfsoa-283	70	5	content	content	NOUN
ajfsoa-283	70	6	was	be	AUX
ajfsoa-283	70	7	determined	determine	VERB
ajfsoa-283	70	8	at	at	ADP
ajfsoa-283	70	9	102	102	NUM
ajfsoa-283	70	10	°	°	ADP
ajfsoa-283	70	11	c	c	NOUN
ajfsoa-283	70	12	for	for	ADP
ajfsoa-283	70	13	4	4	NUM
ajfsoa-283	70	14	5	5	NUM
ajfsoa-283	70	15	h	h	NOUN
ajfsoa-283	70	16	according	accord	VERB
ajfsoa-283	70	17	to	to	ADP
ajfsoa-283	70	18	aoac	aoac	PROPN
ajfsoa-283	70	19	(	(	PUNCT
ajfsoa-283	70	20	2000	2000	NUM
ajfsoa-283	70	21	)	)	PUNCT
ajfsoa-283	70	22	by	by	ADP
ajfsoa-283	70	23	official	official	ADJ
ajfsoa-283	70	24	method	method	NOUN
ajfsoa-283	70	25	925.23	925.23	NUM
ajfsoa-283	70	26	,	,	PUNCT
ajfsoa-283	70	27	ash	ash	NOUN
ajfsoa-283	70	28	using	use	VERB
ajfsoa-283	70	29	official	official	ADJ
ajfsoa-283	70	30	method	method	NOUN
ajfsoa-283	70	31	945.46	945.46	NUM
ajfsoa-283	70	32	(	(	PUNCT
ajfsoa-283	70	33	at	at	ADP
ajfsoa-283	70	34	550	550	NUM
ajfsoa-283	70	35	°	°	NOUN
ajfsoa-283	70	36	c	c	NOUN
ajfsoa-283	70	37	)	)	PUNCT
ajfsoa-283	70	38	,	,	PUNCT
ajfsoa-283	70	39	and	and	CCONJ
ajfsoa-283	70	40	fat	fat	ADJ
ajfsoa-283	70	41	by	by	ADP
ajfsoa-283	70	42	gerber	gerber	PROPN
ajfsoa-283	70	43	’s	’s	PART
ajfsoa-283	70	44	method	method	NOUN
ajfsoa-283	70	45	.	.	PUNCT
ajfsoa-283	71	1	texture	texture	NOUN
ajfsoa-283	71	2	analysis	analysis	NOUN
ajfsoa-283	71	3	sur	sur	PROPN
ajfsoa-283	71	4	pnr-6	pnr-6	PART
ajfsoa-283	71	5	penetrometer	penetrometer	NOUN
ajfsoa-283	71	6	with	with	ADP
ajfsoa-283	71	7	218	218	NUM
ajfsoa-283	71	8	g	g	NOUN
ajfsoa-283	71	9	of	of	ADP
ajfsoa-283	71	10	total	total	ADJ
ajfsoa-283	71	11	test	test	NOUN
ajfsoa-283	71	12	weight	weight	NOUN
ajfsoa-283	71	13	was	be	AUX
ajfsoa-283	71	14	used	use	VERB
ajfsoa-283	71	15	for	for	ADP
ajfsoa-283	71	16	determine	determine	VERB
ajfsoa-283	71	17	hardness	hardness	NOUN
ajfsoa-283	71	18	of	of	ADP
ajfsoa-283	71	19	breads	bread	NOUN
ajfsoa-283	71	20	as	as	SCONJ
ajfsoa-283	71	21	indicated	indicate	VERB
ajfsoa-283	71	22	by	by	ADP
ajfsoa-283	71	23	basman	basman	NOUN
ajfsoa-283	71	24	and	and	CCONJ
ajfsoa-283	71	25	koksel	koksel	PROPN
ajfsoa-283	71	26	(	(	PUNCT
ajfsoa-283	71	27	1999	1999	NUM
ajfsoa-283	71	28	)	)	PUNCT
ajfsoa-283	71	29	color	color	NOUN
ajfsoa-283	71	30	measurement	measurement	NOUN
ajfsoa-283	71	31	crust	crust	NOUN
ajfsoa-283	71	32	color	color	NOUN
ajfsoa-283	71	33	was	be	AUX
ajfsoa-283	71	34	measured	measure	VERB
ajfsoa-283	71	35	with	with	ADP
ajfsoa-283	71	36	a	a	DET
ajfsoa-283	71	37	minolta	minolta	NOUN
ajfsoa-283	71	38	chroma	chroma	NOUN
ajfsoa-283	71	39	meter	meter	NOUN
ajfsoa-283	71	40	(	(	PUNCT
ajfsoa-283	71	41	cr-300	cr-300	PROPN
ajfsoa-283	71	42	,	,	PUNCT
ajfsoa-283	71	43	minolta	minolta	PROPN
ajfsoa-283	71	44	,	,	PUNCT
ajfsoa-283	71	45	osaka	osaka	PROPN
ajfsoa-283	71	46	,	,	PUNCT
ajfsoa-283	71	47	japan	japan	PROPN
ajfsoa-283	71	48	)	)	PUNCT
ajfsoa-283	71	49	.	.	PUNCT
ajfsoa-283	72	1	this	this	DET
ajfsoa-283	72	2	defines	define	VERB
ajfsoa-283	72	3	colour	colour	NOUN
ajfsoa-283	72	4	numerically	numerically	ADV
ajfsoa-283	72	5	in	in	ADP
ajfsoa-283	72	6	terms	term	NOUN
ajfsoa-283	72	7	of	of	ADP
ajfsoa-283	72	8	lightness	lightness	NOUN
ajfsoa-283	72	9	or	or	CCONJ
ajfsoa-283	72	10	l	l	NOUN
ajfsoa-283	72	11	*	*	NOUN
ajfsoa-283	72	12	value	value	NOUN
ajfsoa-283	72	13	,	,	PUNCT
ajfsoa-283	72	14	(	(	PUNCT
ajfsoa-283	72	15	0	0	NUM
ajfsoa-283	72	16	=	=	NOUN
ajfsoa-283	72	17	black	black	ADJ
ajfsoa-283	72	18	,	,	PUNCT
ajfsoa-283	72	19	100	100	NUM
ajfsoa-283	72	20	=	=	SYM
ajfsoa-283	72	21	white	white	ADJ
ajfsoa-283	72	22	)	)	PUNCT
ajfsoa-283	72	23	,	,	PUNCT
ajfsoa-283	72	24	a	a	DET
ajfsoa-283	72	25	*	*	X
ajfsoa-283	72	26	value	value	NOUN
ajfsoa-283	72	27	(	(	PUNCT
ajfsoa-283	72	28	greenness	greenness	NOUN
ajfsoa-283	72	29	0	0	NUM
ajfsoa-283	72	30	to	to	ADP
ajfsoa-283	72	31	–	–	PUNCT
ajfsoa-283	72	32	100	100	NUM
ajfsoa-283	72	33	,	,	PUNCT
ajfsoa-283	72	34	redness	redness	NOUN
ajfsoa-283	72	35	0	0	NUM
ajfsoa-283	72	36	to	to	PART
ajfsoa-283	72	37	+100	+100	NUM
ajfsoa-283	72	38	)	)	PUNCT
ajfsoa-283	72	39	and	and	CCONJ
ajfsoa-283	72	40	b	b	X
ajfsoa-283	72	41	*	*	X
ajfsoa-283	72	42	value	value	NOUN
ajfsoa-283	72	43	(	(	PUNCT
ajfsoa-283	72	44	blueness	blueness	NOUN
ajfsoa-283	72	45	0	0	NUM
ajfsoa-283	72	46	to	to	ADP
ajfsoa-283	72	47	-100	-100	PROPN
ajfsoa-283	72	48	,	,	PUNCT
ajfsoa-283	72	49	yellowness	yellowness	NOUN
ajfsoa-283	72	50	0	0	PUNCT
ajfsoa-283	72	51	to	to	PART
ajfsoa-283	72	52	+100	+100	NUM
ajfsoa-283	72	53	)	)	PUNCT
ajfsoa-283	72	54	.	.	PUNCT
ajfsoa-283	73	1	penetrometer	penetrometer	NOUN
ajfsoa-283	73	2	and	and	CCONJ
ajfsoa-283	73	3	crust	crust	NOUN
ajfsoa-283	73	4	color	color	NOUN
ajfsoa-283	73	5	values	value	NOUN
ajfsoa-283	73	6	of	of	ADP
ajfsoa-283	73	7	each	each	DET
ajfsoa-283	73	8	lavash	lavash	NOUN
ajfsoa-283	73	9	sample	sample	NOUN
ajfsoa-283	73	10	were	be	AUX
ajfsoa-283	73	11	determined	determine	VERB
ajfsoa-283	73	12	at	at	ADP
ajfsoa-283	73	13	five	five	NUM
ajfsoa-283	73	14	different	different	ADJ
ajfsoa-283	73	15	points	point	NOUN
ajfsoa-283	73	16	.	.	PUNCT
ajfsoa-283	74	1	all	all	DET
ajfsoa-283	74	2	mea	mea	NOUN
ajfsoa-283	74	3	-	-	PUNCT
ajfsoa-283	74	4	surements	surement	NOUN
ajfsoa-283	74	5	obtained	obtain	VERB
ajfsoa-283	74	6	with	with	ADP
ajfsoa-283	74	7	the	the	DET
ajfsoa-283	74	8	three	three	NUM
ajfsoa-283	74	9	lavash	lavash	NOUN
ajfsoa-283	74	10	breads	bread	NOUN
ajfsoa-283	74	11	from	from	ADP
ajfsoa-283	74	12	one	one	NUM
ajfsoa-283	74	13	batch	batch	NOUN
ajfsoa-283	74	14	were	be	AUX
ajfsoa-283	74	15	averaged	average	VERB
ajfsoa-283	74	16	into	into	ADP
ajfsoa-283	74	17	one	one	NUM
ajfsoa-283	74	18	replicate	replicate	NOUN
ajfsoa-283	74	19	value	value	NOUN
ajfsoa-283	74	20	.	.	PUNCT
ajfsoa-283	75	1	sensory	sensory	ADJ
ajfsoa-283	75	2	evaluation	evaluation	NOUN
ajfsoa-283	75	3	twelve	twelve	NUM
ajfsoa-283	75	4	panelists	panelist	NOUN
ajfsoa-283	75	5	(	(	PUNCT
ajfsoa-283	75	6	five	five	NUM
ajfsoa-283	75	7	female	female	NOUN
ajfsoa-283	75	8	,	,	PUNCT
ajfsoa-283	75	9	seven	seven	NUM
ajfsoa-283	75	10	male	male	NOUN
ajfsoa-283	75	11	;	;	PUNCT
ajfsoa-283	75	12	aged	aged	ADJ
ajfsoa-283	75	13	20	20	NUM
ajfsoa-283	75	14	-	-	SYM
ajfsoa-283	75	15	30	30	NUM
ajfsoa-283	75	16	)	)	PUNCT
ajfsoa-283	75	17	who	who	PRON
ajfsoa-283	75	18	had	have	AUX
ajfsoa-283	75	19	completed	complete	VERB
ajfsoa-283	75	20	a	a	DET
ajfsoa-283	75	21	graduate	graduate	ADJ
ajfsoa-283	75	22	course	course	NOUN
ajfsoa-283	75	23	in	in	ADP
ajfsoa-283	75	24	food	food	NOUN
ajfsoa-283	75	25	quality	quality	NOUN
ajfsoa-283	75	26	and	and	CCONJ
ajfsoa-283	75	27	were	be	AUX
ajfsoa-283	75	28	familiar	familiar	ADJ
ajfsoa-283	75	29	with	with	ADP
ajfsoa-283	75	30	363	363	NUM
ajfsoa-283	75	31	afr	afr	NOUN
ajfsoa-283	75	32	.	.	PUNCT
ajfsoa-283	76	1	j.	j.	PROPN
ajfsoa-283	76	2	food	food	PROPN
ajfsoa-283	76	3	sci	sci	PROPN
ajfsoa-283	76	4	.	.	PUNCT
ajfsoa-283	77	1	res	res	PROPN
ajfsoa-283	77	2	.	.	PUNCT
ajfsoa-283	78	1	crust	crust	NOUN
ajfsoa-283	78	2	color	color	NOUN
ajfsoa-283	78	3	(	(	PUNCT
ajfsoa-283	78	4	5	5	NUM
ajfsoa-283	78	5	)	)	PUNCT
ajfsoa-283	78	6	creamish	creamish	VERB
ajfsoa-283	78	7	yellow	yellow	ADJ
ajfsoa-283	78	8	color	color	NOUN
ajfsoa-283	78	9	with	with	ADP
ajfsoa-283	78	10	light	light	ADJ
ajfsoa-283	78	11	brown	brown	ADJ
ajfsoa-283	78	12	patches	patch	NOUN
ajfsoa-283	78	13	(	(	PUNCT
ajfsoa-283	78	14	4	4	X
ajfsoa-283	78	15	)	)	PUNCT
ajfsoa-283	78	16	cream	cream	NOUN
ajfsoa-283	78	17	color	color	NOUN
ajfsoa-283	78	18	with	with	ADP
ajfsoa-283	78	19	light	light	ADJ
ajfsoa-283	78	20	brown	brown	ADJ
ajfsoa-283	78	21	patches	patch	NOUN
ajfsoa-283	78	22	(	(	PUNCT
ajfsoa-283	78	23	3	3	X
ajfsoa-283	78	24	)	)	PUNCT
ajfsoa-283	78	25	light	light	ADJ
ajfsoa-283	78	26	cream	cream	NOUN
ajfsoa-283	78	27	color	color	NOUN
ajfsoa-283	78	28	with	with	ADP
ajfsoa-283	78	29	light	light	ADJ
ajfsoa-283	78	30	brown	brown	ADJ
ajfsoa-283	78	31	patches	patch	NOUN
ajfsoa-283	78	32	(	(	PUNCT
ajfsoa-283	78	33	2	2	NUM
ajfsoa-283	78	34	)	)	PUNCT
ajfsoa-283	78	35	lighter	light	ADJ
ajfsoa-283	78	36	gray	gray	ADJ
ajfsoa-283	78	37	color	color	NOUN
ajfsoa-283	78	38	with	with	ADP
ajfsoa-283	78	39	pale	pale	ADJ
ajfsoa-283	78	40	or	or	CCONJ
ajfsoa-283	78	41	dark	dark	ADJ
ajfsoa-283	78	42	brown	brown	ADJ
ajfsoa-283	78	43	patches	patch	NOUN
ajfsoa-283	78	44	(	(	PUNCT
ajfsoa-283	78	45	1	1	X
ajfsoa-283	78	46	)	)	PUNCT
ajfsoa-283	78	47	gray	gray	ADJ
ajfsoa-283	78	48	color	color	NOUN
ajfsoa-283	78	49	with	with	ADP
ajfsoa-283	78	50	pale	pale	ADJ
ajfsoa-283	78	51	or	or	CCONJ
ajfsoa-283	78	52	dark	dark	ADJ
ajfsoa-283	78	53	brown	brown	ADJ
ajfsoa-283	78	54	patches	patch	NOUN
ajfsoa-283	78	55	crumb	crumb	NOUN
ajfsoa-283	78	56	color	color	NOUN
ajfsoa-283	78	57	(	(	PUNCT
ajfsoa-283	78	58	5	5	NUM
ajfsoa-283	78	59	)	)	PUNCT
ajfsoa-283	78	60	whitish	whitish	ADJ
ajfsoa-283	78	61	cream	cream	NOUN
ajfsoa-283	78	62	color	color	NOUN
ajfsoa-283	78	63	(	(	PUNCT
ajfsoa-283	78	64	4	4	X
ajfsoa-283	78	65	)	)	PUNCT
ajfsoa-283	78	66	light	light	ADJ
ajfsoa-283	78	67	yellowish	yellowish	NOUN
ajfsoa-283	78	68	cream	cream	NOUN
ajfsoa-283	78	69	color	color	NOUN
ajfsoa-283	78	70	(	(	PUNCT
ajfsoa-283	78	71	3	3	X
ajfsoa-283	78	72	)	)	PUNCT
ajfsoa-283	78	73	yellowish	yellowish	NOUN
ajfsoa-283	78	74	cream	cream	NOUN
ajfsoa-283	78	75	color	color	NOUN
ajfsoa-283	78	76	(	(	PUNCT
ajfsoa-283	78	77	2	2	NUM
ajfsoa-283	78	78	)	)	PUNCT
ajfsoa-283	78	79	light	light	ADJ
ajfsoa-283	78	80	grayish	grayish	ADJ
ajfsoa-283	78	81	cream	cream	NOUN
ajfsoa-283	78	82	color	color	NOUN
ajfsoa-283	78	83	(	(	PUNCT
ajfsoa-283	78	84	1	1	NUM
ajfsoa-283	78	85	)	)	PUNCT
ajfsoa-283	78	86	gray	gray	ADJ
ajfsoa-283	78	87	color	color	NOUN
ajfsoa-283	78	88	external	external	ADJ
ajfsoa-283	78	89	appearance	appearance	NOUN
ajfsoa-283	78	90	and	and	CCONJ
ajfsoa-283	78	91	shape	shape	NOUN
ajfsoa-283	78	92	(	(	PUNCT
ajfsoa-283	78	93	5	5	NUM
ajfsoa-283	78	94	)	)	PUNCT
ajfsoa-283	78	95	crust	crust	NOUN
ajfsoa-283	78	96	is	be	AUX
ajfsoa-283	78	97	smooth	smooth	ADJ
ajfsoa-283	78	98	with	with	ADP
ajfsoa-283	78	99	few	few	ADJ
ajfsoa-283	78	100	blisters	blister	NOUN
ajfsoa-283	78	101	and	and	CCONJ
ajfsoa-283	78	102	few	few	ADJ
ajfsoa-283	78	103	cracks	crack	NOUN
ajfsoa-283	78	104	on	on	ADP
ajfsoa-283	78	105	the	the	DET
ajfsoa-283	78	106	edges	edge	NOUN
ajfsoa-283	78	107	(	(	PUNCT
ajfsoa-283	78	108	4	4	NUM
ajfsoa-283	78	109	)	)	PUNCT
ajfsoa-283	78	110	75	75	NUM
ajfsoa-283	78	111	%	%	NOUN
ajfsoa-283	78	112	of	of	ADP
ajfsoa-283	78	113	crust	crust	NOUN
ajfsoa-283	78	114	is	be	AUX
ajfsoa-283	78	115	smooth	smooth	ADJ
ajfsoa-283	78	116	with	with	ADP
ajfsoa-283	78	117	small	small	ADJ
ajfsoa-283	78	118	amount	amount	NOUN
ajfsoa-283	78	119	of	of	ADP
ajfsoa-283	78	120	blisters	blister	NOUN
ajfsoa-283	78	121	and	and	CCONJ
ajfsoa-283	78	122	cracks	crack	NOUN
ajfsoa-283	78	123	on	on	ADP
ajfsoa-283	78	124	the	the	DET
ajfsoa-283	78	125	edges	edge	NOUN
ajfsoa-283	78	126	(	(	PUNCT
ajfsoa-283	78	127	3	3	NUM
ajfsoa-283	78	128	)	)	PUNCT
ajfsoa-283	78	129	50	50	NUM
ajfsoa-283	78	130	%	%	NOUN
ajfsoa-283	78	131	of	of	ADP
ajfsoa-283	78	132	crust	crust	NOUN
ajfsoa-283	78	133	is	be	AUX
ajfsoa-283	78	134	smooth	smooth	ADJ
ajfsoa-283	78	135	with	with	ADP
ajfsoa-283	78	136	moderate	moderate	ADJ
ajfsoa-283	78	137	amount	amount	NOUN
ajfsoa-283	78	138	of	of	ADP
ajfsoa-283	78	139	blisters	blister	NOUN
ajfsoa-283	78	140	and	and	CCONJ
ajfsoa-283	78	141	cracks	crack	NOUN
ajfsoa-283	78	142	on	on	ADP
ajfsoa-283	78	143	the	the	DET
ajfsoa-283	78	144	edges	edge	NOUN
ajfsoa-283	78	145	(	(	PUNCT
ajfsoa-283	78	146	2	2	NUM
ajfsoa-283	78	147	)	)	PUNCT
ajfsoa-283	78	148	25	25	NUM
ajfsoa-283	78	149	%	%	NOUN
ajfsoa-283	78	150	of	of	ADP
ajfsoa-283	78	151	crust	crust	NOUN
ajfsoa-283	78	152	is	be	AUX
ajfsoa-283	78	153	smooth	smooth	ADJ
ajfsoa-283	78	154	with	with	ADP
ajfsoa-283	78	155	high	high	ADJ
ajfsoa-283	78	156	levels	level	NOUN
ajfsoa-283	78	157	of	of	ADP
ajfsoa-283	78	158	blisters	blister	NOUN
ajfsoa-283	78	159	and	and	CCONJ
ajfsoa-283	78	160	high	high	ADJ
ajfsoa-283	78	161	levels	level	NOUN
ajfsoa-283	78	162	of	of	ADP
ajfsoa-283	78	163	cracks	crack	NOUN
ajfsoa-283	78	164	on	on	ADP
ajfsoa-283	78	165	the	the	DET
ajfsoa-283	78	166	edges	edge	NOUN
ajfsoa-283	78	167	(	(	PUNCT
ajfsoa-283	78	168	1	1	NUM
ajfsoa-283	78	169	)	)	PUNCT
ajfsoa-283	78	170	crust	crust	NOUN
ajfsoa-283	78	171	is	be	AUX
ajfsoa-283	78	172	not	not	PART
ajfsoa-283	78	173	smooth	smooth	ADJ
ajfsoa-283	78	174	,	,	PUNCT
ajfsoa-283	78	175	very	very	ADV
ajfsoa-283	78	176	high	high	ADJ
ajfsoa-283	78	177	levels	level	NOUN
ajfsoa-283	78	178	of	of	ADP
ajfsoa-283	78	179	blisters	blister	NOUN
ajfsoa-283	78	180	and	and	CCONJ
ajfsoa-283	78	181	cracks	crack	NOUN
ajfsoa-283	78	182	taste	taste	VERB
ajfsoa-283	78	183	and	and	CCONJ
ajfsoa-283	78	184	aroma	aroma	NOUN
ajfsoa-283	78	185	(	(	PUNCT
ajfsoa-283	78	186	5	5	NUM
ajfsoa-283	78	187	)	)	PUNCT
ajfsoa-283	78	188	characteristic	characteristic	ADJ
ajfsoa-283	78	189	lavash	lavash	NOUN
ajfsoa-283	78	190	aroma	aroma	NOUN
ajfsoa-283	78	191	and	and	CCONJ
ajfsoa-283	78	192	taste	taste	NOUN
ajfsoa-283	78	193	(	(	PUNCT
ajfsoa-283	78	194	4	4	NUM
ajfsoa-283	78	195	)	)	PUNCT
ajfsoa-283	78	196	light	light	ADJ
ajfsoa-283	78	197	smell	smell	NOUN
ajfsoa-283	78	198	and	and	CCONJ
ajfsoa-283	78	199	taste	taste	VERB
ajfsoa-283	78	200	from	from	ADP
ajfsoa-283	78	201	additive	additive	NOUN
ajfsoa-283	78	202	(	(	PUNCT
ajfsoa-283	78	203	3	3	NUM
ajfsoa-283	78	204	)	)	PUNCT
ajfsoa-283	78	205	perceptible	perceptible	ADJ
ajfsoa-283	78	206	smell	smell	NOUN
ajfsoa-283	78	207	and	and	CCONJ
ajfsoa-283	78	208	taste	taste	VERB
ajfsoa-283	78	209	from	from	ADP
ajfsoa-283	78	210	additive	additive	ADJ
ajfsoa-283	78	211	(	(	PUNCT
ajfsoa-283	78	212	2	2	NUM
ajfsoa-283	78	213	)	)	PUNCT
ajfsoa-283	78	214	definite	definite	ADJ
ajfsoa-283	78	215	undesirable	undesirable	ADJ
ajfsoa-283	78	216	taste	taste	NOUN
ajfsoa-283	78	217	and	and	CCONJ
ajfsoa-283	78	218	smell	smell	NOUN
ajfsoa-283	78	219	from	from	ADP
ajfsoa-283	78	220	additive	additive	ADJ
ajfsoa-283	78	221	(	(	PUNCT
ajfsoa-283	78	222	1	1	NUM
ajfsoa-283	78	223	)	)	PUNCT
ajfsoa-283	78	224	very	very	ADV
ajfsoa-283	78	225	definite	definite	ADJ
ajfsoa-283	78	226	unacceptable	unacceptable	ADJ
ajfsoa-283	78	227	smell	smell	NOUN
ajfsoa-283	78	228	and	and	CCONJ
ajfsoa-283	78	229	taste	taste	VERB
ajfsoa-283	78	230	mouthfeel	mouthfeel	NOUN
ajfsoa-283	78	231	and	and	CCONJ
ajfsoa-283	78	232	texture	texture	NOUN
ajfsoa-283	78	233	(	(	PUNCT
ajfsoa-283	78	234	5	5	NUM
ajfsoa-283	78	235	)	)	PUNCT
ajfsoa-283	78	236	very	very	ADV
ajfsoa-283	78	237	pleasant	pleasant	ADJ
ajfsoa-283	78	238	and	and	CCONJ
ajfsoa-283	78	239	easy	easy	ADJ
ajfsoa-283	78	240	to	to	PART
ajfsoa-283	78	241	chew	chew	VERB
ajfsoa-283	78	242	(	(	PUNCT
ajfsoa-283	78	243	4	4	X
ajfsoa-283	78	244	)	)	PUNCT
ajfsoa-283	78	245	pleasant	pleasant	ADJ
ajfsoa-283	78	246	and	and	CCONJ
ajfsoa-283	78	247	easy	easy	ADJ
ajfsoa-283	78	248	to	to	PART
ajfsoa-283	78	249	chew	chew	VERB
ajfsoa-283	78	250	(	(	PUNCT
ajfsoa-283	78	251	3	3	NUM
ajfsoa-283	78	252	)	)	PUNCT
ajfsoa-283	78	253	slightly	slightly	ADV
ajfsoa-283	78	254	sticky	sticky	ADJ
ajfsoa-283	78	255	when	when	SCONJ
ajfsoa-283	78	256	chewing	chew	VERB
ajfsoa-283	78	257	(	(	PUNCT
ajfsoa-283	78	258	2	2	NUM
ajfsoa-283	78	259	)	)	PUNCT
ajfsoa-283	78	260	sticky	sticky	ADJ
ajfsoa-283	78	261	when	when	SCONJ
ajfsoa-283	78	262	chewing	chew	VERB
ajfsoa-283	78	263	(	(	PUNCT
ajfsoa-283	78	264	1	1	NUM
ajfsoa-283	78	265	)	)	PUNCT
ajfsoa-283	78	266	very	very	ADV
ajfsoa-283	78	267	sticky	sticky	ADJ
ajfsoa-283	78	268	and	and	CCONJ
ajfsoa-283	78	269	doughy	doughy	ADJ
ajfsoa-283	78	270	when	when	SCONJ
ajfsoa-283	78	271	chewing	chew	VERB
ajfsoa-283	78	272	(	(	PUNCT
ajfsoa-283	78	273	waxy	waxy	NOUN
ajfsoa-283	78	274	texture	texture	NOUN
ajfsoa-283	78	275	)	)	PUNCT
ajfsoa-283	78	276	which	which	DET
ajfsoa-283	78	277	lavash	lavash	NOUN
ajfsoa-283	78	278	samples	sample	NOUN
ajfsoa-283	78	279	do	do	AUX
ajfsoa-283	78	280	you	you	PRON
ajfsoa-283	78	281	consider	consider	VERB
ajfsoa-283	78	282	acceptable	acceptable	ADJ
ajfsoa-283	78	283	?	?	PUNCT
ajfsoa-283	79	1	figure	figure	NOUN
ajfsoa-283	79	2	1	1	NUM
ajfsoa-283	79	3	.	.	PUNCT
ajfsoa-283	80	1	ballot	ballot	NOUN
ajfsoa-283	80	2	sheet	sheet	NOUN
ajfsoa-283	80	3	for	for	ADP
ajfsoa-283	80	4	lavash	lavash	NOUN
ajfsoa-283	80	5	samples	sample	NOUN
ajfsoa-283	80	6	(	(	PUNCT
ajfsoa-283	80	7	qarooni	qarooni	NOUN
ajfsoa-283	80	8	et	et	PROPN
ajfsoa-283	80	9	al	al	PROPN
ajfsoa-283	80	10	.	.	PROPN
ajfsoa-283	80	11	,	,	PUNCT
ajfsoa-283	80	12	1987	1987	NUM
ajfsoa-283	80	13	;	;	PUNCT
ajfsoa-283	80	14	williams	williams	PROPN
ajfsoa-283	80	15	,	,	PUNCT
ajfsoa-283	80	16	1988	1988	NUM
ajfsoa-283	80	17	;	;	PUNCT
ajfsoa-283	80	18	saxena	saxena	PROPN
ajfsoa-283	80	19	and	and	CCONJ
ajfsoa-283	80	20	rao	rao	PROPN
ajfsoa-283	80	21	,	,	PUNCT
ajfsoa-283	80	22	1996	1996	NUM
ajfsoa-283	80	23	)	)	PUNCT
ajfsoa-283	80	24	with	with	ADP
ajfsoa-283	80	25	some	some	DET
ajfsoa-283	80	26	modifications	modification	NOUN
ajfsoa-283	80	27	.	.	PUNCT
ajfsoa-283	81	1	lavash	lavash	NOUN
ajfsoa-283	81	2	bread	bread	NOUN
ajfsoa-283	81	3	were	be	AUX
ajfsoa-283	81	4	chosen	choose	VERB
ajfsoa-283	81	5	.	.	PUNCT
ajfsoa-283	82	1	all	all	DET
ajfsoa-283	82	2	panelists	panelist	NOUN
ajfsoa-283	82	3	were	be	AUX
ajfsoa-283	82	4	nonsmokers	nonsmoker	NOUN
ajfsoa-283	82	5	.	.	PUNCT
ajfsoa-283	83	1	instructions	instruction	NOUN
ajfsoa-283	83	2	were	be	AUX
ajfsoa-283	83	3	given	give	VERB
ajfsoa-283	83	4	in	in	ADP
ajfsoa-283	83	5	full	full	ADJ
ajfsoa-283	83	6	to	to	ADP
ajfsoa-283	83	7	panelists	panelist	NOUN
ajfsoa-283	83	8	beforehand	beforehand	ADV
ajfsoa-283	83	9	.	.	PUNCT
ajfsoa-283	84	1	examination	examination	NOUN
ajfsoa-283	84	2	took	take	VERB
ajfsoa-283	84	3	place	place	NOUN
ajfsoa-283	84	4	in	in	ADP
ajfsoa-283	84	5	tasting	taste	VERB
ajfsoa-283	84	6	booths	booth	NOUN
ajfsoa-283	84	7	under	under	ADP
ajfsoa-283	84	8	normal	normal	ADJ
ajfsoa-283	84	9	white	white	ADJ
ajfsoa-283	84	10	illumination	illumination	NOUN
ajfsoa-283	84	11	.	.	PUNCT
ajfsoa-283	85	1	lavash	lavash	NOUN
ajfsoa-283	85	2	samples	sample	NOUN
ajfsoa-283	85	3	supplemented	supplement	VERB
ajfsoa-283	85	4	with	with	ADP
ajfsoa-283	85	5	pwp	pwp	PROPN
ajfsoa-283	85	6	were	be	AUX
ajfsoa-283	85	7	evaluated	evaluate	VERB
ajfsoa-283	85	8	on	on	ADP
ajfsoa-283	85	9	a	a	DET
ajfsoa-283	85	10	scale	scale	NOUN
ajfsoa-283	85	11	of	of	ADP
ajfsoa-283	85	12	1	1	NUM
ajfsoa-283	85	13	5	5	NUM
ajfsoa-283	85	14	for	for	ADP
ajfsoa-283	85	15	five	five	NUM
ajfsoa-283	85	16	quality	quality	NOUN
ajfsoa-283	85	17	parameters	parameter	NOUN
ajfsoa-283	85	18	:	:	PUNCT
ajfsoa-283	85	19	crust	crust	NOUN
ajfsoa-283	85	20	color	color	NOUN
ajfsoa-283	85	21	,	,	PUNCT
ajfsoa-283	85	22	crumb	crumb	NOUN
ajfsoa-283	85	23	color	color	NOUN
ajfsoa-283	85	24	,	,	PUNCT
ajfsoa-283	85	25	external	external	ADJ
ajfsoa-283	85	26	appearance	appearance	NOUN
ajfsoa-283	85	27	and	and	CCONJ
ajfsoa-283	85	28	shape	shape	NOUN
ajfsoa-283	85	29	,	,	PUNCT
ajfsoa-283	85	30	taste	taste	NOUN
ajfsoa-283	85	31	and	and	CCONJ
ajfsoa-283	85	32	aroma	aroma	NOUN
ajfsoa-283	85	33	,	,	PUNCT
ajfsoa-283	85	34	and	and	CCONJ
ajfsoa-283	85	35	mouth	mouth	NOUN
ajfsoa-283	85	36	feel	feel	VERB
ajfsoa-283	85	37	and	and	CCONJ
ajfsoa-283	85	38	texture	texture	NOUN
ajfsoa-283	85	39	.	.	PUNCT
ajfsoa-283	86	1	a	a	DET
ajfsoa-283	86	2	ballot	ballot	NOUN
ajfsoa-283	86	3	sheet	sheet	NOUN
ajfsoa-283	86	4	(	(	PUNCT
ajfsoa-283	86	5	figure	figure	NOUN
ajfsoa-283	86	6	1	1	NUM
ajfsoa-283	86	7	)	)	PUNCT
ajfsoa-283	86	8	was	be	AUX
ajfsoa-283	86	9	prepared	prepare	VERB
ajfsoa-283	86	10	to	to	PART
ajfsoa-283	86	11	evaluate	evaluate	VERB
ajfsoa-283	86	12	sensory	sensory	ADJ
ajfsoa-283	86	13	attributes	attribute	NOUN
ajfsoa-283	86	14	of	of	ADP
ajfsoa-283	86	15	lavash	lavash	NOUN
ajfsoa-283	86	16	breads	bread	NOUN
ajfsoa-283	86	17	after	after	ADP
ajfsoa-283	86	18	modifying	modify	VERB
ajfsoa-283	86	19	parameters	parameter	NOUN
ajfsoa-283	86	20	and	and	CCONJ
ajfsoa-283	86	21	scores	score	NOUN
ajfsoa-283	86	22	of	of	ADP
ajfsoa-283	86	23	various	various	ADJ
ajfsoa-283	86	24	flat	flat	ADJ
ajfsoa-283	86	25	breads	bread	NOUN
ajfsoa-283	86	26	to	to	ADP
ajfsoa-283	86	27	lavash	lavash	NOUN
ajfsoa-283	86	28	(	(	PUNCT
ajfsoa-283	86	29	qarooni	qarooni	NOUN
ajfsoa-283	86	30	et	et	PROPN
ajfsoa-283	86	31	al	al	PROPN
ajfsoa-283	86	32	.	.	PROPN
ajfsoa-283	86	33	,	,	PUNCT
ajfsoa-283	86	34	1987	1987	NUM
ajfsoa-283	86	35	;	;	PUNCT
ajfsoa-283	86	36	williams	williams	PROPN
ajfsoa-283	86	37	,	,	PUNCT
ajfsoa-283	86	38	1988	1988	NUM
ajfsoa-283	86	39	;	;	PUNCT
ajfsoa-283	86	40	saxena	saxena	PROPN
ajfsoa-283	86	41	and	and	CCONJ
ajfsoa-283	86	42	rao	rao	PROPN
ajfsoa-283	86	43	,	,	PUNCT
ajfsoa-283	86	44	1996	1996	NUM
ajfsoa-283	86	45	)	)	PUNCT
ajfsoa-283	86	46	.	.	PUNCT
ajfsoa-283	87	1	consistency	consistency	NOUN
ajfsoa-283	87	2	of	of	ADP
ajfsoa-283	87	3	the	the	DET
ajfsoa-283	87	4	panel	panel	NOUN
ajfsoa-283	87	5	was	be	AUX
ajfsoa-283	87	6	checked	check	VERB
ajfsoa-283	87	7	by	by	ADP
ajfsoa-283	87	8	subjecting	subject	VERB
ajfsoa-283	87	9	data	datum	NOUN
ajfsoa-283	87	10	for	for	ADP
ajfsoa-283	87	11	the	the	DET
ajfsoa-283	87	12	indicated	indicate	VERB
ajfsoa-283	87	13	attributes	attribute	NOUN
ajfsoa-283	87	14	from	from	ADP
ajfsoa-283	87	15	three	three	NUM
ajfsoa-283	87	16	replicate	replicate	ADJ
ajfsoa-283	87	17	rating	rating	NOUN
ajfsoa-283	87	18	of	of	ADP
ajfsoa-283	87	19	nine	nine	NUM
ajfsoa-283	87	20	bread	bread	NOUN
ajfsoa-283	87	21	samples	sample	NOUN
ajfsoa-283	87	22	to	to	ADP
ajfsoa-283	87	23	principal	principal	ADJ
ajfsoa-283	87	24	component	component	NOUN
ajfsoa-283	87	25	analysis	analysis	NOUN
ajfsoa-283	87	26	(	(	PUNCT
ajfsoa-283	87	27	kwan	kwan	PROPN
ajfsoa-283	87	28	and	and	CCONJ
ajfsoa-283	87	29	kowalski	kowalski	PROPN
ajfsoa-283	87	30	,	,	PUNCT
ajfsoa-283	87	31	1980	1980	NUM
ajfsoa-283	87	32	;	;	PUNCT
ajfsoa-283	87	33	powers	power	NOUN
ajfsoa-283	87	34	,	,	PUNCT
ajfsoa-283	87	35	1984	1984	NUM
ajfsoa-283	87	36	)	)	PUNCT
ajfsoa-283	87	37	.	.	PUNCT
ajfsoa-283	88	1	the	the	DET
ajfsoa-283	88	2	results	result	NOUN
ajfsoa-283	88	3	(	(	PUNCT
ajfsoa-283	88	4	data	datum	NOUN
ajfsoa-283	88	5	not	not	PART
ajfsoa-283	88	6	shown	show	VERB
ajfsoa-283	88	7	)	)	PUNCT
ajfsoa-283	88	8	revealed	reveal	VERB
ajfsoa-283	88	9	a	a	DET
ajfsoa-283	88	10	cluster	cluster	NOUN
ajfsoa-283	88	11	of	of	ADP
ajfsoa-283	88	12	ten	ten	NUM
ajfsoa-283	88	13	assessors	assessor	NOUN
ajfsoa-283	88	14	indicating	indicate	VERB
ajfsoa-283	88	15	agreement	agreement	NOUN
ajfsoa-283	88	16	in	in	ADP
ajfsoa-283	88	17	evaluation	evaluation	NOUN
ajfsoa-283	88	18	,	,	PUNCT
ajfsoa-283	88	19	and	and	CCONJ
ajfsoa-283	88	20	two	two	NUM
ajfsoa-283	88	21	outliers	outlier	NOUN
ajfsoa-283	88	22	.	.	PUNCT
ajfsoa-283	89	1	consequently	consequently	ADV
ajfsoa-283	89	2	,	,	PUNCT
ajfsoa-283	89	3	sensory	sensory	ADJ
ajfsoa-283	89	4	measurements	measurement	NOUN
ajfsoa-283	89	5	were	be	AUX
ajfsoa-283	89	6	conducted	conduct	VERB
ajfsoa-283	89	7	with	with	ADP
ajfsoa-283	89	8	the	the	DET
ajfsoa-283	89	9	consistent	consistent	ADJ
ajfsoa-283	89	10	panel	panel	NOUN
ajfsoa-283	89	11	and	and	CCONJ
ajfsoa-283	89	12	final	final	ADJ
ajfsoa-283	89	13	judgment	judgment	NOUN
ajfsoa-283	89	14	was	be	AUX
ajfsoa-283	89	15	obtained	obtain	VERB
ajfsoa-283	89	16	by	by	ADP
ajfsoa-283	89	17	averaging	average	VERB
ajfsoa-283	89	18	the	the	DET
ajfsoa-283	89	19	scores	score	NOUN
ajfsoa-283	89	20	given	give	VERB
ajfsoa-283	89	21	only	only	ADV
ajfsoa-283	89	22	by	by	ADP
ajfsoa-283	89	23	these	these	DET
ajfsoa-283	89	24	panelists	panelist	NOUN
ajfsoa-283	89	25	.	.	PUNCT
ajfsoa-283	90	1	samples	sample	NOUN
ajfsoa-283	90	2	,	,	PUNCT
ajfsoa-283	90	3	selected	select	VERB
ajfsoa-283	90	4	at	at	ADP
ajfsoa-283	90	5	random	random	ADJ
ajfsoa-283	90	6	from	from	ADP
ajfsoa-283	90	7	the	the	DET
ajfsoa-283	90	8	different	different	ADJ
ajfsoa-283	90	9	treatments	treatment	NOUN
ajfsoa-283	90	10	,	,	PUNCT
ajfsoa-283	90	11	were	be	AUX
ajfsoa-283	90	12	removed	remove	VERB
ajfsoa-283	90	13	from	from	ADP
ajfsoa-283	90	14	polyethylene	polyethylene	NOUN
ajfsoa-283	90	15	bags	bag	NOUN
ajfsoa-283	90	16	before	before	ADP
ajfsoa-283	90	17	evaluation	evaluation	NOUN
ajfsoa-283	90	18	.	.	PUNCT
ajfsoa-283	91	1	the	the	DET
ajfsoa-283	91	2	breads	bread	NOUN
ajfsoa-283	91	3	were	be	AUX
ajfsoa-283	91	4	rated	rate	VERB
ajfsoa-283	91	5	in	in	ADP
ajfsoa-283	91	6	comparison	comparison	NOUN
ajfsoa-283	91	7	to	to	ADP
ajfsoa-283	91	8	regular	regular	ADJ
ajfsoa-283	91	9	wheat	wheat	NOUN
ajfsoa-283	91	10	bread	bread	NOUN
ajfsoa-283	91	11	(	(	PUNCT
ajfsoa-283	91	12	without	without	ADP
ajfsoa-283	91	13	pwp	pwp	PROPN
ajfsoa-283	91	14	)	)	PUNCT
ajfsoa-283	91	15	.	.	PUNCT
ajfsoa-283	92	1	statistical	statistical	ADJ
ajfsoa-283	92	2	analysis	analysis	NOUN
ajfsoa-283	92	3	all	all	DET
ajfsoa-283	92	4	determinations	determination	NOUN
ajfsoa-283	92	5	were	be	AUX
ajfsoa-283	92	6	made	make	VERB
ajfsoa-283	92	7	in	in	ADP
ajfsoa-283	92	8	triplicate	triplicate	NOUN
ajfsoa-283	92	9	,	,	PUNCT
ajfsoa-283	92	10	and	and	CCONJ
ajfsoa-283	92	11	mean	mean	ADJ
ajfsoa-283	92	12	values	value	NOUN
ajfsoa-283	92	13	are	be	AUX
ajfsoa-283	92	14	presented	present	VERB
ajfsoa-283	92	15	.	.	PUNCT
ajfsoa-283	93	1	the	the	DET
ajfsoa-283	93	2	data	datum	NOUN
ajfsoa-283	93	3	collected	collect	VERB
ajfsoa-283	93	4	from	from	ADP
ajfsoa-283	93	5	studies	study	NOUN
ajfsoa-283	93	6	were	be	AUX
ajfsoa-283	93	7	analyzed	analyze	VERB
ajfsoa-283	93	8	using	use	VERB
ajfsoa-283	93	9	spss	spss	PROPN
ajfsoa-283	93	10	version	version	NOUN
ajfsoa-283	93	11	11.5	11.5	NUM
ajfsoa-283	93	12	(	(	PUNCT
ajfsoa-283	93	13	spss	spss	PROPN
ajfsoa-283	93	14	inc	inc	PROPN
ajfsoa-283	93	15	.	.	PROPN
ajfsoa-283	93	16	,	,	PUNCT
ajfsoa-283	93	17	chicago	chicago	PROPN
ajfsoa-283	93	18	,	,	PUNCT
ajfsoa-283	93	19	il	il	PROPN
ajfsoa-283	93	20	)	)	PUNCT
ajfsoa-283	93	21	.	.	PUNCT
ajfsoa-283	94	1	one	one	NUM
ajfsoa-283	94	2	way	way	NOUN
ajfsoa-283	94	3	analysis	analysis	NOUN
ajfsoa-283	94	4	of	of	ADP
ajfsoa-283	94	5	variance	variance	NOUN
ajfsoa-283	94	6	was	be	AUX
ajfsoa-283	94	7	performed	perform	VERB
ajfsoa-283	94	8	for	for	ADP
ajfsoa-283	94	9	determination	determination	NOUN
ajfsoa-283	94	10	of	of	ADP
ajfsoa-283	94	11	individual	individual	ADJ
ajfsoa-283	94	12	differences	difference	NOUN
ajfsoa-283	94	13	between	between	ADP
ajfsoa-283	94	14	15	15	NUM
ajfsoa-283	94	15	treatments	treatment	NOUN
ajfsoa-283	94	16	and	and	CCONJ
ajfsoa-283	94	17	two	two	NUM
ajfsoa-283	94	18	way	way	NOUN
ajfsoa-283	94	19	analysis	analysis	NOUN
ajfsoa-283	94	20	was	be	AUX
ajfsoa-283	94	21	carried	carry	VERB
ajfsoa-283	94	22	out	out	ADP
ajfsoa-283	94	23	to	to	PART
ajfsoa-283	94	24	determine	determine	VERB
ajfsoa-283	94	25	significant	significant	ADJ
ajfsoa-283	94	26	differences	difference	NOUN
ajfsoa-283	94	27	in	in	ADP
ajfsoa-283	94	28	each	each	DET
ajfsoa-283	94	29	factor	factor	NOUN
ajfsoa-283	94	30	.	.	PUNCT
ajfsoa-283	95	1	pwp	pwp	VERB
ajfsoa-283	95	2	concentration	concentration	NOUN
ajfsoa-283	95	3	and	and	CCONJ
ajfsoa-283	95	4	fermentation	fermentation	NOUN
ajfsoa-283	95	5	time	time	NOUN
ajfsoa-283	95	6	,	,	PUNCT
ajfsoa-283	95	7	the	the	DET
ajfsoa-283	95	8	wholeplot	wholeplot	NOUN
ajfsoa-283	95	9	factors	factor	NOUN
ajfsoa-283	95	10	,	,	PUNCT
ajfsoa-283	95	11	were	be	AUX
ajfsoa-283	95	12	applied	apply	VERB
ajfsoa-283	95	13	in	in	ADP
ajfsoa-283	95	14	a	a	DET
ajfsoa-283	95	15	5	5	NUM
ajfsoa-283	95	16	×	×	NOUN
ajfsoa-283	95	17	3	3	NUM
ajfsoa-283	95	18	factorial	factorial	NOUN
ajfsoa-283	95	19	treatment	treatment	NOUN
ajfsoa-283	95	20	structure	structure	NOUN
ajfsoa-283	95	21	.	.	PUNCT
ajfsoa-283	96	1	a	a	DET
ajfsoa-283	96	2	probability	probability	NOUN
ajfsoa-283	96	3	of	of	ADP
ajfsoa-283	96	4	<	<	NOUN
ajfsoa-283	96	5	0.05	0.05	NUM
ajfsoa-283	96	6	was	be	AUX
ajfsoa-283	96	7	used	use	VERB
ajfsoa-283	96	8	to	to	PART
ajfsoa-283	96	9	establish	establish	VERB
ajfsoa-283	96	10	statistical	statistical	ADJ
ajfsoa-283	96	11	significance	significance	NOUN
ajfsoa-283	96	12	for	for	ADP
ajfsoa-283	96	13	fixed	fix	VERB
ajfsoa-283	96	14	effects	effect	NOUN
ajfsoa-283	96	15	and	and	CCONJ
ajfsoa-283	96	16	interactions	interaction	NOUN
ajfsoa-283	96	17	using	use	VERB
ajfsoa-283	96	18	duncan	duncan	PROPN
ajfsoa-283	96	19	’s	’s	PART
ajfsoa-283	96	20	multiple	multiple	ADJ
ajfsoa-283	96	21	-	-	PUNCT
ajfsoa-283	96	22	comparison	comparison	NOUN
ajfsoa-283	96	23	test	test	NOUN
ajfsoa-283	96	24	.	.	PUNCT
ajfsoa-283	97	1	results	result	NOUN
ajfsoa-283	97	2	and	and	CCONJ
ajfsoa-283	97	3	discussion	discussion	NOUN
ajfsoa-283	97	4	chemical	chemical	NOUN
ajfsoa-283	97	5	composition	composition	NOUN
ajfsoa-283	97	6	the	the	DET
ajfsoa-283	97	7	chemical	chemical	NOUN
ajfsoa-283	97	8	composition	composition	NOUN
ajfsoa-283	97	9	of	of	ADP
ajfsoa-283	97	10	wheat	wheat	NOUN
ajfsoa-283	97	11	flour	flour	NOUN
ajfsoa-283	97	12	and	and	CCONJ
ajfsoa-283	97	13	pwp	pwp	PROPN
ajfsoa-283	97	14	are	be	AUX
ajfsoa-283	97	15	presented	present	VERB
ajfsoa-283	97	16	in	in	ADP
ajfsoa-283	97	17	table	table	NOUN
ajfsoa-283	97	18	1	1	NUM
ajfsoa-283	97	19	.	.	PUNCT
ajfsoa-283	98	1	pwp	pwp	PROPN
ajfsoa-283	98	2	had	have	VERB
ajfsoa-283	98	3	a	a	DET
ajfsoa-283	98	4	higher	high	ADJ
ajfsoa-283	98	5	fat	fat	NOUN
ajfsoa-283	98	6	and	and	CCONJ
ajfsoa-283	98	7	ash	ash	NOUN
ajfsoa-283	98	8	,	,	PUNCT
ajfsoa-283	98	9	and	and	CCONJ
ajfsoa-283	98	10	lower	low	ADJ
ajfsoa-283	98	11	protein	protein	NOUN
ajfsoa-283	98	12	than	than	ADP
ajfsoa-283	98	13	wheat	wheat	NOUN
ajfsoa-283	98	14	flour	flour	NOUN
ajfsoa-283	98	15	.	.	PUNCT
ajfsoa-283	99	1	the	the	DET
ajfsoa-283	99	2	ph	ph	NOUN
ajfsoa-283	99	3	and	and	CCONJ
ajfsoa-283	99	4	acidity	acidity	NOUN
ajfsoa-283	99	5	of	of	ADP
ajfsoa-283	99	6	pwp	pwp	PROPN
ajfsoa-283	99	7	were	be	AUX
ajfsoa-283	99	8	4.5	4.5	NUM
ajfsoa-283	99	9	±	±	NUM
ajfsoa-283	99	10	0.2	0.2	NUM
ajfsoa-283	99	11	and	and	CCONJ
ajfsoa-283	99	12	63	63	NUM
ajfsoa-283	99	13	±	±	NUM
ajfsoa-283	99	14	6.2	6.2	NUM
ajfsoa-283	99	15	°	°	NOUN
ajfsoa-283	99	16	d	d	NOUN
ajfsoa-283	99	17	(	(	PUNCT
ajfsoa-283	99	18	0.63	0.63	NUM
ajfsoa-283	99	19	g	g	NOUN
ajfsoa-283	99	20	percent	percent	NOUN
ajfsoa-283	99	21	lactic	lactic	ADJ
ajfsoa-283	99	22	acid	acid	NOUN
ajfsoa-283	99	23	)	)	PUNCT
ajfsoa-283	99	24	,	,	PUNCT
ajfsoa-283	99	25	respectively	respectively	ADV
ajfsoa-283	99	26	.	.	PUNCT
ajfsoa-283	100	1	this	this	DET
ajfsoa-283	100	2	fermented	ferment	VERB
ajfsoa-283	100	3	product	product	NOUN
ajfsoa-283	100	4	which	which	PRON
ajfsoa-283	100	5	rich	rich	ADJ
ajfsoa-283	100	6	in	in	ADP
ajfsoa-283	100	7	protein	protein	NOUN
ajfsoa-283	100	8	can	can	AUX
ajfsoa-283	100	9	be	be	AUX
ajfsoa-283	100	10	used	use	VERB
ajfsoa-283	100	11	in	in	ADP
ajfsoa-283	100	12	different	different	ADJ
ajfsoa-283	100	13	product	product	NOUN
ajfsoa-283	100	14	.	.	PUNCT
ajfsoa-283	101	1	kadharmestan	kadharmestan	PROPN
ajfsoa-283	101	2	et	et	PROPN
ajfsoa-283	101	3	al	al	PROPN
ajfsoa-283	101	4	.	.	PROPN
ajfsoa-283	102	1	(	(	PUNCT
ajfsoa-283	102	2	1998	1998	NUM
ajfsoa-283	102	3	)	)	PUNCT
ajfsoa-283	102	4	reported	report	VERB
ajfsoa-283	102	5	with	with	ADP
ajfsoa-283	102	6	heat	heat	NOUN
ajfsoa-283	102	7	denaturation	denaturation	NOUN
ajfsoa-283	102	8	,	,	PUNCT
ajfsoa-283	102	9	whey	whey	PROPN
ajfsoa-283	102	10	protein	protein	NOUN
ajfsoa-283	102	11	becomes	become	VERB
ajfsoa-283	102	12	insoluble	insoluble	ADJ
ajfsoa-283	102	13	and	and	CCONJ
ajfsoa-283	102	14	loses	lose	VERB
ajfsoa-283	102	15	its	its	PRON
ajfsoa-283	102	16	functionality	functionality	NOUN
ajfsoa-283	102	17	like	like	ADP
ajfsoa-283	102	18	emulsifying	emulsifying	NOUN
ajfsoa-283	102	19	and	and	CCONJ
ajfsoa-283	102	20	foam	foam	NOUN
ajfsoa-283	102	21	ability	ability	NOUN
ajfsoa-283	102	22	but	but	CCONJ
ajfsoa-283	102	23	it	it	PRON
ajfsoa-283	102	24	can	can	AUX
ajfsoa-283	102	25	be	be	AUX
ajfsoa-283	102	26	used	use	VERB
ajfsoa-283	102	27	as	as	ADP
ajfsoa-283	102	28	a	a	DET
ajfsoa-283	102	29	non	non	ADJ
ajfsoa-283	102	30	table	table	NOUN
ajfsoa-283	102	31	2	2	NUM
ajfsoa-283	102	32	.	.	PUNCT
ajfsoa-283	103	1	the	the	DET
ajfsoa-283	103	2	mean	mean	ADJ
ajfsoa-283	103	3	sensory	sensory	ADJ
ajfsoa-283	103	4	scores	score	NOUN
ajfsoa-283	103	5	of	of	ADP
ajfsoa-283	103	6	lavash	lavash	NOUN
ajfsoa-283	103	7	samples	sample	NOUN
ajfsoa-283	103	8	supplemented	supplement	VERB
ajfsoa-283	103	9	with	with	ADP
ajfsoa-283	103	10	pwp	pwp	NOUN
ajfsoa-283	103	11	and	and	CCONJ
ajfsoa-283	103	12	different	different	ADJ
ajfsoa-283	103	13	dough	dough	NOUN
ajfsoa-283	103	14	fermentation	fermentation	NOUN
ajfsoa-283	103	15	time	time	NOUN
ajfsoa-283	103	16	.	.	PUNCT
ajfsoa-283	104	1	level	level	NOUN
ajfsoa-283	104	2	of	of	ADP
ajfsoa-283	104	3	fermentation	fermentation	NOUN
ajfsoa-283	104	4	crust	crust	NOUN
ajfsoa-283	104	5	crumb	crumb	NOUN
ajfsoa-283	104	6	external	external	ADJ
ajfsoa-283	104	7	appearance	appearance	NOUN
ajfsoa-283	104	8	taste	taste	NOUN
ajfsoa-283	104	9	and	and	CCONJ
ajfsoa-283	104	10	mouth	mouth	NOUN
ajfsoa-283	104	11	feel	feel	VERB
ajfsoa-283	104	12	overall	overall	ADJ
ajfsoa-283	104	13	pwp	pwp	NOUN
ajfsoa-283	104	14	time	time	NOUN
ajfsoa-283	104	15	(	(	PUNCT
ajfsoa-283	104	16	min	min	NOUN
ajfsoa-283	104	17	)	)	PUNCT
ajfsoa-283	104	18	color	color	NOUN
ajfsoa-283	104	19	color	color	NOUN
ajfsoa-283	104	20	and	and	CCONJ
ajfsoa-283	104	21	shape	shape	NOUN
ajfsoa-283	104	22	aroma	aroma	NOUN
ajfsoa-283	104	23	and	and	CCONJ
ajfsoa-283	104	24	texture	texture	ADJ
ajfsoa-283	104	25	acceptability	acceptability	NOUN
ajfsoa-283	104	26	30	30	NUM
ajfsoa-283	104	27	3.87	3.87	NUM
ajfsoa-283	104	28	h	h	NOUN
ajfsoa-283	104	29	4.73	4.73	NUM
ajfsoa-283	104	30	ab	ab	PROPN
ajfsoa-283	104	31	4.27	4.27	NUM
ajfsoa-283	104	32	de	de	PROPN
ajfsoa-283	104	33	4.00	4.00	NUM
ajfsoa-283	104	34	h	h	NOUN
ajfsoa-283	104	35	4.07	4.07	NUM
ajfsoa-283	104	36	e	e	NOUN
ajfsoa-283	104	37	4.18	4.18	NUM
ajfsoa-283	104	38	h	h	NOUN
ajfsoa-283	104	39	0	0	NUM
ajfsoa-283	104	40	%	%	NOUN
ajfsoa-283	104	41	(	(	PUNCT
ajfsoa-283	104	42	control	control	NOUN
ajfsoa-283	104	43	)	)	PUNCT
ajfsoa-283	104	44	60	60	NUM
ajfsoa-283	104	45	4.20	4.20	NUM
ajfsoa-283	104	46	fg	fg	PROPN
ajfsoa-283	104	47	4.53	4.53	NUM
ajfsoa-283	104	48	bcd	bcd	NOUN
ajfsoa-283	104	49	4.60	4.60	NUM
ajfsoa-283	104	50	ab	ab	PROPN
ajfsoa-283	104	51	4.20	4.20	NUM
ajfsoa-283	104	52	g	g	NOUN
ajfsoa-283	104	53	4.30	4.30	NUM
ajfsoa-283	104	54	d	d	NOUN
ajfsoa-283	104	55	4.37	4.37	NUM
ajfsoa-283	104	56	f	f	NOUN
ajfsoa-283	104	57	90	90	NUM
ajfsoa-283	104	58	4.37	4.37	NUM
ajfsoa-283	104	59	ef	ef	NOUN
ajfsoa-283	104	60	4.63abcd	4.63abcd	PRON
ajfsoa-283	104	61	4.20	4.20	NUM
ajfsoa-283	104	62	e	e	NOUN
ajfsoa-283	104	63	4.40	4.40	NUM
ajfsoa-283	104	64	ef	ef	NUM
ajfsoa-283	104	65	4.50	4.50	NUM
ajfsoa-283	104	66	c	c	PROPN
ajfsoa-283	104	67	4.42	4.42	NUM
ajfsoa-283	104	68	ef	ef	PROPN
ajfsoa-283	104	69	30	30	NUM
ajfsoa-283	104	70	4.13	4.13	NUM
ajfsoa-283	104	71	g	g	PROPN
ajfsoa-283	104	72	4.73	4.73	NUM
ajfsoa-283	104	73	ab	ab	PROPN
ajfsoa-283	104	74	4.40	4.40	NUM
ajfsoa-283	104	75	cd	cd	NOUN
ajfsoa-283	104	76	4.13	4.13	NUM
ajfsoa-283	104	77	gh	gh	PROPN
ajfsoa-283	104	78	4.03	4.03	NUM
ajfsoa-283	104	79	e	e	NOUN
ajfsoa-283	104	80	4.28	4.28	NUM
ajfsoa-283	104	81	g	g	NOUN
ajfsoa-283	104	82	25	25	NUM
ajfsoa-283	104	83	%	%	NOUN
ajfsoa-283	104	84	pwp	pwp	VERB
ajfsoa-283	104	85	60	60	NUM
ajfsoa-283	104	86	4.33	4.33	NUM
ajfsoa-283	104	87	ef	ef	PROPN
ajfsoa-283	104	88	4.73	4.73	NUM
ajfsoa-283	104	89	ab	ab	PROPN
ajfsoa-283	104	90	4.70	4.70	NUM
ajfsoa-283	104	91	a	a	DET
ajfsoa-283	104	92	4.30	4.30	NUM
ajfsoa-283	104	93	fg	fg	NOUN
ajfsoa-283	104	94	4.50	4.50	NUM
ajfsoa-283	104	95	c	c	NOUN
ajfsoa-283	104	96	4.51	4.51	NUM
ajfsoa-283	105	1	d	d	NOUN
ajfsoa-283	105	2	90	90	NUM
ajfsoa-283	105	3	4.40	4.40	NUM
ajfsoa-283	105	4	e	e	NOUN
ajfsoa-283	105	5	4.63abcd	4.63abcd	PRON
ajfsoa-283	105	6	4.50	4.50	NUM
ajfsoa-283	105	7	b	b	SYM
ajfsoa-283	105	8	4.60	4.60	NUM
ajfsoa-283	105	9	cd	cd	NOUN
ajfsoa-283	105	10	4.60	4.60	NUM
ajfsoa-283	105	11	bc	bc	PROPN
ajfsoa-283	105	12	4.57	4.57	NUM
ajfsoa-283	105	13	d	d	NUM
ajfsoa-283	105	14	30	30	NUM
ajfsoa-283	105	15	4.30	4.30	NUM
ajfsoa-283	105	16	efg	efg	NOUN
ajfsoa-283	105	17	4.63	4.63	NUM
ajfsoa-283	105	18	abcd	abcd	NOUN
ajfsoa-283	105	19	4.60	4.60	NUM
ajfsoa-283	105	20	ab	ab	PROPN
ajfsoa-283	105	21	4.20	4.20	NUM
ajfsoa-283	105	22	g	g	NOUN
ajfsoa-283	105	23	4.47	4.47	NUM
ajfsoa-283	105	24	c	c	NOUN
ajfsoa-283	105	25	4.44	4.44	NUM
ajfsoa-283	105	26	e	e	NOUN
ajfsoa-283	105	27	60	60	NUM
ajfsoa-283	105	28	4.57	4.57	NUM
ajfsoa-283	105	29	cd	cd	NOUN
ajfsoa-283	105	30	4.83	4.83	NUM
ajfsoa-283	105	31	a	a	DET
ajfsoa-283	105	32	4.50	4.50	NUM
ajfsoa-283	105	33	bc	bc	PROPN
ajfsoa-283	105	34	4.50	4.50	NUM
ajfsoa-283	105	35	de	de	PROPN
ajfsoa-283	105	36	4.70	4.70	NUM
ajfsoa-283	105	37	b	b	NUM
ajfsoa-283	105	38	4.62	4.62	NUM
ajfsoa-283	105	39	c	c	NOUN
ajfsoa-283	105	40	50	50	NUM
ajfsoa-283	105	41	%	%	NOUN
ajfsoa-283	105	42	pwp	pwp	VERB
ajfsoa-283	105	43	90	90	NUM
ajfsoa-283	105	44	4.87	4.87	NUM
ajfsoa-283	105	45	ab	ab	PROPN
ajfsoa-283	105	46	4.73	4.73	NUM
ajfsoa-283	105	47	ab	ab	PROPN
ajfsoa-283	105	48	4.40	4.40	NUM
ajfsoa-283	105	49	cd	cd	NOUN
ajfsoa-283	105	50	4.70	4.70	NUM
ajfsoa-283	105	51	bc	bc	PROPN
ajfsoa-283	105	52	4.90	4.90	NUM
ajfsoa-283	105	53	a	a	DET
ajfsoa-283	105	54	4.72	4.72	NUM
ajfsoa-283	105	55	a	a	DET
ajfsoa-283	105	56	30	30	NUM
ajfsoa-283	105	57	5.00	5.00	NUM
ajfsoa-283	105	58	a	a	DET
ajfsoa-283	105	59	4.53	4.53	NUM
ajfsoa-283	105	60	bcd	bcd	NOUN
ajfsoa-283	105	61	4.60	4.60	NUM
ajfsoa-283	105	62	ab	ab	PROPN
ajfsoa-283	105	63	4.50	4.50	NUM
ajfsoa-283	105	64	de	de	SYM
ajfsoa-283	105	65	4.60	4.60	NUM
ajfsoa-283	105	66	bc	bc	PROPN
ajfsoa-283	105	67	4.67	4.67	NUM
ajfsoa-283	105	68	bc	bc	PROPN
ajfsoa-283	105	69	75	75	NUM
ajfsoa-283	105	70	%	%	NOUN
ajfsoa-283	105	71	pwp	pwp	VERB
ajfsoa-283	105	72	60	60	NUM
ajfsoa-283	105	73	4.83	4.83	NUM
ajfsoa-283	105	74	b	b	SYM
ajfsoa-283	105	75	4.63	4.63	NUM
ajfsoa-283	105	76	abcd	abcd	NOUN
ajfsoa-283	105	77	4.70	4.70	NUM
ajfsoa-283	105	78	a	a	DET
ajfsoa-283	105	79	4.60	4.60	NUM
ajfsoa-283	105	80	cd	cd	NOUN
ajfsoa-283	105	81	4.90	4.90	NUM
ajfsoa-283	105	82	a	a	DET
ajfsoa-283	105	83	4.73	4.73	NUM
ajfsoa-283	105	84	a	a	DET
ajfsoa-283	105	85	90	90	NUM
ajfsoa-283	105	86	4.60	4.60	NUM
ajfsoa-283	105	87	c	c	NOUN
ajfsoa-283	105	88	4.43	4.43	NUM
ajfsoa-283	105	89	ed	ed	NOUN
ajfsoa-283	105	90	4.23	4.23	NUM
ajfsoa-283	105	91	de	de	ADP
ajfsoa-283	105	92	4.90	4.90	NUM
ajfsoa-283	105	93	a	a	DET
ajfsoa-283	105	94	4.97	4.97	NUM
ajfsoa-283	105	95	a	a	DET
ajfsoa-283	105	96	4.67	4.67	NUM
ajfsoa-283	105	97	c	c	NOUN
ajfsoa-283	105	98	30	30	NUM
ajfsoa-283	105	99	4.77	4.77	NUM
ajfsoa-283	105	100	b	b	SYM
ajfsoa-283	105	101	4.63	4.63	NUM
ajfsoa-283	105	102	abcd	abcd	NOUN
ajfsoa-283	105	103	4.60	4.60	NUM
ajfsoa-283	105	104	ab	ab	PROPN
ajfsoa-283	105	105	4.80	4.80	NUM
ajfsoa-283	105	106	ab	ab	PROPN
ajfsoa-283	105	107	4.50	4.50	NUM
ajfsoa-283	105	108	c	c	PROPN
ajfsoa-283	105	109	4.69	4.69	NUM
ajfsoa-283	105	110	ab	ab	NOUN
ajfsoa-283	105	111	100	100	NUM
ajfsoa-283	105	112	%	%	NOUN
ajfsoa-283	105	113	pwp	pwp	VERB
ajfsoa-283	105	114	60	60	NUM
ajfsoa-283	105	115	4.43	4.43	NUM
ajfsoa-283	105	116	de	de	PROPN
ajfsoa-283	105	117	4.43	4.43	NUM
ajfsoa-283	105	118	ed	ed	NOUN
ajfsoa-283	105	119	4.20	4.20	NUM
ajfsoa-283	105	120	e	e	NOUN
ajfsoa-283	105	121	4.97	4.97	NUM
ajfsoa-283	105	122	a	a	DET
ajfsoa-283	105	123	4.70	4.70	NUM
ajfsoa-283	105	124	b	b	NOUN
ajfsoa-283	105	125	4.57	4.57	NUM
ajfsoa-283	105	126	d	d	SYM
ajfsoa-283	105	127	90	90	NUM
ajfsoa-283	105	128	4.27	4.27	NUM
ajfsoa-283	105	129	efg	efg	NOUN
ajfsoa-283	105	130	4.23	4.23	NUM
ajfsoa-283	105	131	e	e	PROPN
ajfsoa-283	105	132	3.90	3.90	NUM
ajfsoa-283	105	133	f	f	NOUN
ajfsoa-283	105	134	4.70	4.70	NUM
ajfsoa-283	105	135	bc	bc	PROPN
ajfsoa-283	105	136	4.67	4.67	NUM
ajfsoa-283	105	137	b	b	PROPN
ajfsoa-283	105	138	4.40	4.40	NUM
ajfsoa-283	105	139	ef	ef	NOUN
ajfsoa-283	105	140	a	a	DET
ajfsoa-283	105	141	,	,	PUNCT
ajfsoa-283	105	142	b	b	NOUN
ajfsoa-283	105	143	,	,	PUNCT
ajfsoa-283	105	144	c	c	X
ajfsoa-283	105	145	,	,	PUNCT
ajfsoa-283	105	146	d	d	PROPN
ajfsoa-283	105	147	means	mean	VERB
ajfsoa-283	105	148	within	within	ADP
ajfsoa-283	105	149	the	the	DET
ajfsoa-283	105	150	same	same	ADJ
ajfsoa-283	105	151	column	column	NOUN
ajfsoa-283	105	152	having	have	VERB
ajfsoa-283	105	153	different	different	ADJ
ajfsoa-283	105	154	letters	letter	NOUN
ajfsoa-283	105	155	are	be	AUX
ajfsoa-283	105	156	significantly	significantly	ADV
ajfsoa-283	105	157	different	different	ADJ
ajfsoa-283	105	158	(	(	PUNCT
ajfsoa-283	105	159	p	p	X
ajfsoa-283	105	160	<	<	X
ajfsoa-283	105	161	0.05	0.05	NUM
ajfsoa-283	105	162	)	)	PUNCT
ajfsoa-283	105	163	.	.	PUNCT
ajfsoa-283	106	1	table	table	NOUN
ajfsoa-283	106	2	3	3	NUM
ajfsoa-283	106	3	.	.	PUNCT
ajfsoa-283	106	4	probability	probability	NOUN
ajfsoa-283	106	5	values	value	NOUN
ajfsoa-283	106	6	from	from	ADP
ajfsoa-283	106	7	anova	anova	PROPN
ajfsoa-283	106	8	of	of	ADP
ajfsoa-283	106	9	the	the	DET
ajfsoa-283	106	10	effects	effect	NOUN
ajfsoa-283	106	11	of	of	ADP
ajfsoa-283	106	12	different	different	ADJ
ajfsoa-283	106	13	pwp	pwp	NOUN
ajfsoa-283	106	14	supplementations	supplementation	NOUN
ajfsoa-283	106	15	and	and	CCONJ
ajfsoa-283	106	16	fermentation	fermentation	NOUN
ajfsoa-283	106	17	time	time	NOUN
ajfsoa-283	106	18	on	on	ADP
ajfsoa-283	106	19	sensory	sensory	ADJ
ajfsoa-283	106	20	properties	property	NOUN
ajfsoa-283	106	21	of	of	ADP
ajfsoa-283	106	22	lavash	lavash	NOUN
ajfsoa-283	106	23	breads	bread	NOUN
ajfsoa-283	106	24	.	.	PUNCT
ajfsoa-283	107	1	source	source	NOUN
ajfsoa-283	107	2	fermentation	fermentation	NOUN
ajfsoa-283	107	3	crust	crust	NOUN
ajfsoa-283	107	4	crumb	crumb	NOUN
ajfsoa-283	107	5	external	external	ADJ
ajfsoa-283	107	6	appearance	appearance	NOUN
ajfsoa-283	107	7	taste	taste	NOUN
ajfsoa-283	107	8	and	and	CCONJ
ajfsoa-283	107	9	mouth	mouth	NOUN
ajfsoa-283	107	10	feel	feel	VERB
ajfsoa-283	107	11	overall	overall	ADJ
ajfsoa-283	107	12	time	time	NOUN
ajfsoa-283	107	13	(	(	PUNCT
ajfsoa-283	107	14	min	min	NOUN
ajfsoa-283	107	15	)	)	PUNCT
ajfsoa-283	107	16	color	color	NOUN
ajfsoa-283	107	17	color	color	NOUN
ajfsoa-283	107	18	and	and	CCONJ
ajfsoa-283	107	19	shape	shape	NOUN
ajfsoa-283	107	20	aroma	aroma	NOUN
ajfsoa-283	107	21	and	and	CCONJ
ajfsoa-283	107	22	texture	texture	ADJ
ajfsoa-283	107	23	acceptability	acceptability	NOUN
ajfsoa-283	107	24	pwp	pwp	VERB
ajfsoa-283	107	25	f	f	PROPN
ajfsoa-283	107	26	value	value	PROPN
ajfsoa-283	107	27	67.538	67.538	NUM
ajfsoa-283	107	28	10.275	10.275	NUM
ajfsoa-283	107	29	16.378	16.378	NUM
ajfsoa-283	107	30	53.191	53.191	NUM
ajfsoa-283	107	31	63.000	63.000	NUM
ajfsoa-283	107	32	154.301	154.301	NUM
ajfsoa-283	107	33	significance	significance	NOUN
ajfsoa-283	107	34	1	1	NUM
ajfsoa-283	107	35	0.000	0.000	NUM
ajfsoa-283	107	36	0.000	0.000	NUM
ajfsoa-283	107	37	0.000	0.000	NUM
ajfsoa-283	107	38	0.000	0.000	NUM
ajfsoa-283	107	39	0.000	0.000	NUM
ajfsoa-283	107	40	0.000	0.000	NUM
ajfsoa-283	107	41	f	f	NOUN
ajfsoa-283	107	42	value	value	NOUN
ajfsoa-283	107	43	3.325	3.325	NUM
ajfsoa-283	107	44	4.650	4.650	NUM
ajfsoa-283	107	45	40.902	40.902	NUM
ajfsoa-283	107	46	40.085	40.085	NUM
ajfsoa-283	107	47	69.939	69.939	NUM
ajfsoa-283	107	48	48.619	48.619	NUM
ajfsoa-283	107	49	fermentation	fermentation	NOUN
ajfsoa-283	107	50	time	time	NOUN
ajfsoa-283	107	51	significance	significance	NOUN
ajfsoa-283	107	52	0.050	0.050	NUM
ajfsoa-283	107	53	0.017	0.017	NUM
ajfsoa-283	107	54	0.000	0.000	NUM
ajfsoa-283	107	55	0.000	0.000	NUM
ajfsoa-283	107	56	0.000	0.000	NUM
ajfsoa-283	107	57	0.000	0.000	NUM
ajfsoa-283	107	58	pwp	pwp	VERB
ajfsoa-283	107	59	×	×	NOUN
ajfsoa-283	107	60	fermentation	fermentation	NOUN
ajfsoa-283	107	61	f	f	PROPN
ajfsoa-283	107	62	value	value	NOUN
ajfsoa-283	107	63	21.919	21.919	NUM
ajfsoa-283	107	64	2.962	2.962	NUM
ajfsoa-283	107	65	11.421	11.421	NUM
ajfsoa-283	107	66	5.830	5.830	NUM
ajfsoa-283	107	67	5.432	5.432	NUM
ajfsoa-283	107	68	42.919	42.919	NUM
ajfsoa-283	107	69	time	time	NOUN
ajfsoa-283	107	70	significance	significance	NOUN
ajfsoa-283	107	71	0.014	0.014	NUM
ajfsoa-283	107	72	0.000	0.000	NUM
ajfsoa-283	107	73	0.000	0.000	NUM
ajfsoa-283	107	74	0.000	0.000	NUM
ajfsoa-283	107	75	0.000	0.000	NUM
ajfsoa-283	107	76	0.000	0.000	NUM
ajfsoa-283	107	77	1	1	NUM
ajfsoa-283	107	78	.	.	PUNCT
ajfsoa-283	107	79	significance	significance	NOUN
ajfsoa-283	107	80	at	at	ADP
ajfsoa-283	107	81	the	the	DET
ajfsoa-283	107	82	0.05	0.05	NUM
ajfsoa-283	107	83	level	level	NOUN
ajfsoa-283	107	84	.	.	PUNCT
ajfsoa-283	108	1	functional	functional	ADJ
ajfsoa-283	108	2	ingredient	ingredient	NOUN
ajfsoa-283	108	3	for	for	ADP
ajfsoa-283	108	4	fortification	fortification	NOUN
ajfsoa-283	108	5	of	of	ADP
ajfsoa-283	108	6	baked	baked	ADJ
ajfsoa-283	108	7	goods	good	NOUN
ajfsoa-283	108	8	.	.	PUNCT
ajfsoa-283	109	1	many	many	ADJ
ajfsoa-283	109	2	other	other	ADJ
ajfsoa-283	109	3	researchers	researcher	NOUN
ajfsoa-283	109	4	(	(	PUNCT
ajfsoa-283	109	5	vetter	vetter	PROPN
ajfsoa-283	109	6	,	,	PUNCT
ajfsoa-283	109	7	1984	1984	NUM
ajfsoa-283	109	8	;	;	PUNCT
ajfsoa-283	109	9	erdogdu	erdogdu	NOUN
ajfsoa-283	109	10	-	-	PUNCT
ajfsoa-283	109	11	arnoczky	arnoczky	PROPN
ajfsoa-283	109	12	and	and	CCONJ
ajfsoa-283	109	13	pomeranz	pomeranz	PROPN
ajfsoa-283	109	14	,	,	PUNCT
ajfsoa-283	109	15	1996	1996	NUM
ajfsoa-283	109	16	;	;	PUNCT
ajfsoa-283	109	17	kenny	kenny	PROPN
ajfsoa-283	109	18	et	et	PROPN
ajfsoa-283	109	19	al	al	PROPN
ajfsoa-283	109	20	.	.	PROPN
ajfsoa-283	109	21	,	,	PUNCT
ajfsoa-283	109	22	2001	2001	NUM
ajfsoa-283	109	23	)	)	PUNCT
ajfsoa-283	109	24	also	also	ADV
ajfsoa-283	109	25	emphasized	emphasize	VERB
ajfsoa-283	109	26	that	that	SCONJ
ajfsoa-283	109	27	whey	whey	PROPN
ajfsoa-283	109	28	protein	protein	NOUN
ajfsoa-283	109	29	denaturation	denaturation	NOUN
ajfsoa-283	109	30	is	be	AUX
ajfsoa-283	109	31	compulsory	compulsory	ADJ
ajfsoa-283	109	32	for	for	ADP
ajfsoa-283	109	33	production	production	NOUN
ajfsoa-283	109	34	of	of	ADP
ajfsoa-283	109	35	a	a	DET
ajfsoa-283	109	36	high	high	ADJ
ajfsoa-283	109	37	quality	quality	NOUN
ajfsoa-283	109	38	bread	bread	NOUN
ajfsoa-283	109	39	.	.	PUNCT
ajfsoa-283	110	1	sensory	sensory	ADJ
ajfsoa-283	110	2	properties	property	NOUN
ajfsoa-283	110	3	the	the	DET
ajfsoa-283	110	4	mean	mean	ADJ
ajfsoa-283	110	5	sensory	sensory	ADJ
ajfsoa-283	110	6	scores	score	NOUN
ajfsoa-283	110	7	of	of	ADP
ajfsoa-283	110	8	lavash	lavash	NOUN
ajfsoa-283	110	9	samples	sample	NOUN
ajfsoa-283	110	10	supplemented	supplement	VERB
ajfsoa-283	110	11	with	with	ADP
ajfsoa-283	110	12	pwp	pwp	NOUN
ajfsoa-283	110	13	and	and	CCONJ
ajfsoa-283	110	14	different	different	ADJ
ajfsoa-283	110	15	dough	dough	NOUN
ajfsoa-283	110	16	fermentation	fermentation	NOUN
ajfsoa-283	110	17	time	time	NOUN
ajfsoa-283	110	18	are	be	AUX
ajfsoa-283	110	19	presented	present	VERB
ajfsoa-283	110	20	in	in	ADP
ajfsoa-283	110	21	table	table	NOUN
ajfsoa-283	110	22	2	2	NUM
ajfsoa-283	110	23	.	.	PUNCT
ajfsoa-283	111	1	results	result	NOUN
ajfsoa-283	111	2	showed	show	VERB
ajfsoa-283	111	3	that	that	SCONJ
ajfsoa-283	111	4	both	both	CCONJ
ajfsoa-283	111	5	supplementation	supplementation	NOUN
ajfsoa-283	111	6	and	and	CCONJ
ajfsoa-283	111	7	fermentation	fermentation	NOUN
ajfsoa-283	111	8	time	time	NOUN
ajfsoa-283	111	9	have	have	VERB
ajfsoa-283	111	10	significant	significant	ADJ
ajfsoa-283	111	11	effects	effect	NOUN
ajfsoa-283	111	12	on	on	ADP
ajfsoa-283	111	13	all	all	DET
ajfsoa-283	111	14	organoleptic	organoleptic	ADJ
ajfsoa-283	111	15	characteristics	characteristic	NOUN
ajfsoa-283	111	16	of	of	ADP
ajfsoa-283	111	17	lavash	lavash	NOUN
ajfsoa-283	111	18	breads	bread	NOUN
ajfsoa-283	111	19	.	.	PUNCT
ajfsoa-283	112	1	there	there	PRON
ajfsoa-283	112	2	were	be	VERB
ajfsoa-283	112	3	also	also	ADV
ajfsoa-283	112	4	significant	significant	ADJ
ajfsoa-283	112	5	interactions	interaction	NOUN
ajfsoa-283	112	6	between	between	ADP
ajfsoa-283	112	7	incorporation	incorporation	NOUN
ajfsoa-283	112	8	levels	level	NOUN
ajfsoa-283	112	9	and	and	CCONJ
ajfsoa-283	112	10	fermentation	fermentation	NOUN
ajfsoa-283	112	11	time	time	NOUN
ajfsoa-283	112	12	in	in	ADP
ajfsoa-283	112	13	all	all	DET
ajfsoa-283	112	14	sensory	sensory	ADJ
ajfsoa-283	112	15	attri	attri	ADJ
ajfsoa-283	112	16	butes	bute	NOUN
ajfsoa-283	112	17	(	(	PUNCT
ajfsoa-283	112	18	table	table	NOUN
ajfsoa-283	112	19	3	3	NUM
ajfsoa-283	112	20	)	)	PUNCT
ajfsoa-283	112	21	.	.	PUNCT
ajfsoa-283	113	1	supplemented	supplement	VERB
ajfsoa-283	113	2	breads	bread	NOUN
ajfsoa-283	113	3	had	have	VERB
ajfsoa-283	113	4	higher	high	ADJ
ajfsoa-283	113	5	acceptability	acceptability	NOUN
ajfsoa-283	113	6	and	and	CCONJ
ajfsoa-283	113	7	increase	increase	NOUN
ajfsoa-283	113	8	in	in	ADP
ajfsoa-283	113	9	the	the	DET
ajfsoa-283	113	10	supplementation	supplementation	NOUN
ajfsoa-283	113	11	level	level	NOUN
ajfsoa-283	113	12	usually	usually	ADV
ajfsoa-283	113	13	caused	cause	VERB
ajfsoa-283	113	14	an	an	DET
ajfsoa-283	113	15	increase	increase	NOUN
ajfsoa-283	113	16	in	in	ADP
ajfsoa-283	113	17	sensory	sensory	ADJ
ajfsoa-283	113	18	scores	score	NOUN
ajfsoa-283	113	19	.	.	PUNCT
ajfsoa-283	114	1	lavash	lavash	NOUN
ajfsoa-283	114	2	samples	sample	NOUN
ajfsoa-283	114	3	made	make	VERB
ajfsoa-283	114	4	with	with	ADP
ajfsoa-283	114	5	100	100	NUM
ajfsoa-283	114	6	%	%	NOUN
ajfsoa-283	114	7	incorporation	incorporation	NOUN
ajfsoa-283	114	8	had	have	VERB
ajfsoa-283	114	9	better	well	ADJ
ajfsoa-283	114	10	taste	taste	NOUN
ajfsoa-283	114	11	,	,	PUNCT
ajfsoa-283	114	12	but	but	CCONJ
ajfsoa-283	114	13	lower	low	ADJ
ajfsoa-283	114	14	appearance	appearance	NOUN
ajfsoa-283	114	15	and	and	CCONJ
ajfsoa-283	114	16	crumb	crumb	NOUN
ajfsoa-283	114	17	color	color	NOUN
ajfsoa-283	114	18	than	than	ADP
ajfsoa-283	114	19	other	other	ADJ
ajfsoa-283	114	20	samples	sample	NOUN
ajfsoa-283	114	21	,	,	PUNCT
ajfsoa-283	114	22	including	include	VERB
ajfsoa-283	114	23	control	control	NOUN
ajfsoa-283	114	24	.	.	PUNCT
ajfsoa-283	115	1	with	with	ADP
ajfsoa-283	115	2	respect	respect	NOUN
ajfsoa-283	115	3	to	to	ADP
ajfsoa-283	115	4	crust	crust	NOUN
ajfsoa-283	115	5	colour	colour	NOUN
ajfsoa-283	115	6	and	and	CCONJ
ajfsoa-283	115	7	taste	taste	NOUN
ajfsoa-283	115	8	,	,	PUNCT
ajfsoa-283	115	9	all	all	DET
ajfsoa-283	115	10	levels	level	NOUN
ajfsoa-283	115	11	,	,	PUNCT
ajfsoa-283	115	12	including	include	VERB
ajfsoa-283	115	13	control	control	NOUN
ajfsoa-283	115	14	,	,	PUNCT
ajfsoa-283	115	15	were	be	AUX
ajfsoa-283	115	16	classified	classify	VERB
ajfsoa-283	115	17	in	in	ADP
ajfsoa-283	115	18	different	different	ADJ
ajfsoa-283	115	19	groups	group	NOUN
ajfsoa-283	115	20	.	.	PUNCT
ajfsoa-283	116	1	control	control	NOUN
ajfsoa-283	116	2	lavash	lavash	PROPN
ajfsoa-283	116	3	(	(	PUNCT
ajfsoa-283	116	4	without	without	ADP
ajfsoa-283	116	5	pwp	pwp	PROPN
ajfsoa-283	116	6	)	)	PUNCT
ajfsoa-283	116	7	significantly	significantly	ADV
ajfsoa-283	116	8	had	have	VERB
ajfsoa-283	116	9	lower	low	ADJ
ajfsoa-283	116	10	scores	score	NOUN
ajfsoa-283	116	11	than	than	SCONJ
ajfsoa-283	116	12	supplemented	supplement	VERB
ajfsoa-283	116	13	samples	sample	NOUN
ajfsoa-283	116	14	in	in	ADP
ajfsoa-283	116	15	terms	term	NOUN
ajfsoa-283	116	16	of	of	ADP
ajfsoa-283	116	17	crust	crust	NOUN
ajfsoa-283	116	18	color	color	NOUN
ajfsoa-283	116	19	,	,	PUNCT
ajfsoa-283	116	20	taste	taste	NOUN
ajfsoa-283	116	21	and	and	CCONJ
ajfsoa-283	116	22	aroma	aroma	NOUN
ajfsoa-283	116	23	,	,	PUNCT
ajfsoa-283	116	24	texture	texture	NOUN
ajfsoa-283	116	25	and	and	CCONJ
ajfsoa-283	116	26	mouth	mouth	NOUN
ajfsoa-283	116	27	feel	feel	VERB
ajfsoa-283	116	28	,	,	PUNCT
ajfsoa-283	116	29	and	and	CCONJ
ajfsoa-283	116	30	overall	overall	ADJ
ajfsoa-283	116	31	acceptability	acceptability	NOUN
ajfsoa-283	116	32	.	.	PUNCT
ajfsoa-283	117	1	sensory	sensory	ADJ
ajfsoa-283	117	2	scores	score	NOUN
ajfsoa-283	117	3	of	of	ADP
ajfsoa-283	117	4	lavash	lavash	NOUN
ajfsoa-283	117	5	samples	sample	NOUN
ajfsoa-283	117	6	made	make	VERB
ajfsoa-283	117	7	with	with	ADP
ajfsoa-283	117	8	fermented	fermented	ADJ
ajfsoa-283	117	9	dough	dough	NOUN
ajfsoa-283	117	10	at	at	ADP
ajfsoa-283	117	11	different	different	ADJ
ajfsoa-283	117	12	fermentation	fermentation	NOUN
ajfsoa-283	117	13	times	time	NOUN
ajfsoa-283	117	14	also	also	ADV
ajfsoa-283	117	15	revealed	reveal	VERB
ajfsoa-283	117	16	that	that	SCONJ
ajfsoa-283	117	17	increase	increase	NOUN
ajfsoa-283	117	18	in	in	ADP
ajfsoa-283	117	19	fermentation	fermentation	NOUN
ajfsoa-283	117	20	time	time	NOUN
ajfsoa-283	117	21	cause	cause	VERB
ajfsoa-283	117	22	an	an	DET
ajfsoa-283	117	23	increase	increase	NOUN
ajfsoa-283	117	24	in	in	ADP
ajfsoa-283	117	25	all	all	DET
ajfsoa-283	117	26	sensory	sensory	ADJ
ajfsoa-283	117	27	parameters	parameter	NOUN
ajfsoa-283	117	28	.	.	PUNCT
ajfsoa-283	118	1	no	no	DET
ajfsoa-283	118	2	differences	difference	NOUN
ajfsoa-283	118	3	was	be	AUX
ajfsoa-283	118	4	observed	observe	VERB
ajfsoa-283	118	5	among	among	ADP
ajfsoa-283	118	6	jooyandeh	jooyandeh	NOUN
ajfsoa-283	118	7	364	364	NUM
ajfsoa-283	118	8	figure	figure	NOUN
ajfsoa-283	118	9	2	2	NUM
ajfsoa-283	118	10	.	.	PUNCT
ajfsoa-283	119	1	influence	influence	NOUN
ajfsoa-283	119	2	of	of	ADP
ajfsoa-283	119	3	pwp	pwp	NOUN
ajfsoa-283	119	4	supplementation	supplementation	NOUN
ajfsoa-283	119	5	and	and	CCONJ
ajfsoa-283	119	6	fermentation	fermentation	NOUN
ajfsoa-283	119	7	time	time	NOUN
ajfsoa-283	119	8	on	on	ADP
ajfsoa-283	119	9	penetrometer	penetrometer	NOUN
ajfsoa-283	119	10	values	value	NOUN
ajfsoa-283	119	11	of	of	ADP
ajfsoa-283	119	12	lavash	lavash	NOUN
ajfsoa-283	119	13	breads	bread	NOUN
ajfsoa-283	119	14	.	.	PUNCT
ajfsoa-283	120	1	60	60	NUM
ajfsoa-283	120	2	and	and	CCONJ
ajfsoa-283	120	3	90	90	NUM
ajfsoa-283	120	4	min	min	NOUN
ajfsoa-283	120	5	fermentation	fermentation	NOUN
ajfsoa-283	120	6	times	time	NOUN
ajfsoa-283	120	7	on	on	ADP
ajfsoa-283	120	8	the	the	DET
ajfsoa-283	120	9	sensory	sensory	ADJ
ajfsoa-283	120	10	parameters	parameter	NOUN
ajfsoa-283	120	11	of	of	ADP
ajfsoa-283	120	12	lavash	lavash	NOUN
ajfsoa-283	120	13	samples	sample	NOUN
ajfsoa-283	120	14	except	except	SCONJ
ajfsoa-283	120	15	for	for	ADP
ajfsoa-283	120	16	taste	taste	NOUN
ajfsoa-283	120	17	and	and	CCONJ
ajfsoa-283	120	18	mouth	mouth	NOUN
ajfsoa-283	120	19	feel	feel	VERB
ajfsoa-283	120	20	which	which	PRON
ajfsoa-283	120	21	were	be	AUX
ajfsoa-283	120	22	higher	high	ADJ
ajfsoa-283	120	23	in	in	ADP
ajfsoa-283	120	24	samples	sample	NOUN
ajfsoa-283	120	25	fermented	ferment	VERB
ajfsoa-283	120	26	at	at	ADP
ajfsoa-283	120	27	90	90	NUM
ajfsoa-283	120	28	min	min	NOUN
ajfsoa-283	120	29	.	.	PUNCT
ajfsoa-283	121	1	the	the	DET
ajfsoa-283	121	2	one	one	NUM
ajfsoa-283	121	3	-	-	PUNCT
ajfsoa-283	121	4	way	way	NOUN
ajfsoa-283	121	5	analysis	analysis	NOUN
ajfsoa-283	121	6	of	of	ADP
ajfsoa-283	121	7	sensory	sensory	ADJ
ajfsoa-283	121	8	scores	score	NOUN
ajfsoa-283	121	9	(	(	PUNCT
ajfsoa-283	121	10	p<0.05	p<0.05	NOUN
ajfsoa-283	121	11	)	)	PUNCT
ajfsoa-283	121	12	indicated	indicate	VERB
ajfsoa-283	121	13	that	that	SCONJ
ajfsoa-283	121	14	the	the	DET
ajfsoa-283	121	15	best	good	ADJ
ajfsoa-283	121	16	overall	overall	ADJ
ajfsoa-283	121	17	acceptability	acceptability	NOUN
ajfsoa-283	121	18	can	can	AUX
ajfsoa-283	121	19	be	be	AUX
ajfsoa-283	121	20	obtained	obtain	VERB
ajfsoa-283	121	21	by	by	ADP
ajfsoa-283	121	22	50	50	NUM
ajfsoa-283	121	23	,	,	PUNCT
ajfsoa-283	121	24	75	75	NUM
ajfsoa-283	121	25	and	and	CCONJ
ajfsoa-283	121	26	100	100	NUM
ajfsoa-283	121	27	%	%	NOUN
ajfsoa-283	121	28	supplementations	supplementation	NOUN
ajfsoa-283	121	29	at	at	ADP
ajfsoa-283	121	30	different	different	ADJ
ajfsoa-283	121	31	fermentation	fermentation	NOUN
ajfsoa-283	121	32	times	time	NOUN
ajfsoa-283	121	33	90	90	NUM
ajfsoa-283	121	34	,	,	PUNCT
ajfsoa-283	121	35	60	60	NUM
ajfsoa-283	121	36	and	and	CCONJ
ajfsoa-283	121	37	30	30	NUM
ajfsoa-283	121	38	min	min	NOUN
ajfsoa-283	121	39	,	,	PUNCT
ajfsoa-283	121	40	respectively	respectively	ADV
ajfsoa-283	121	41	(	(	PUNCT
ajfsoa-283	121	42	table	table	NOUN
ajfsoa-283	121	43	2	2	NUM
ajfsoa-283	121	44	)	)	PUNCT
ajfsoa-283	121	45	.	.	PUNCT
ajfsoa-283	122	1	this	this	PRON
ajfsoa-283	122	2	proved	prove	VERB
ajfsoa-283	122	3	that	that	SCONJ
ajfsoa-283	122	4	with	with	ADP
ajfsoa-283	122	5	increase	increase	VERB
ajfsoa-283	122	6	the	the	DET
ajfsoa-283	122	7	level	level	NOUN
ajfsoa-283	122	8	of	of	ADP
ajfsoa-283	122	9	supplementation	supplementation	NOUN
ajfsoa-283	122	10	,	,	PUNCT
ajfsoa-283	122	11	fermentation	fermentation	NOUN
ajfsoa-283	122	12	time	time	NOUN
ajfsoa-283	122	13	can	can	AUX
ajfsoa-283	122	14	be	be	AUX
ajfsoa-283	122	15	considerably	considerably	ADV
ajfsoa-283	122	16	reduced	reduce	VERB
ajfsoa-283	122	17	.	.	PUNCT
ajfsoa-283	123	1	bread	bread	NOUN
ajfsoa-283	123	2	texture	texture	NOUN
ajfsoa-283	123	3	results	result	NOUN
ajfsoa-283	123	4	indicated	indicate	VERB
ajfsoa-283	123	5	that	that	SCONJ
ajfsoa-283	123	6	supplementation	supplementation	NOUN
ajfsoa-283	123	7	and	and	CCONJ
ajfsoa-283	123	8	fermentation	fermentation	NOUN
ajfsoa-283	123	9	time	time	NOUN
ajfsoa-283	123	10	have	have	VERB
ajfsoa-283	123	11	significant	significant	ADJ
ajfsoa-283	123	12	effects	effect	NOUN
ajfsoa-283	123	13	on	on	ADP
ajfsoa-283	123	14	the	the	DET
ajfsoa-283	123	15	softness	softness	NOUN
ajfsoa-283	123	16	of	of	ADP
ajfsoa-283	123	17	lavash	lavash	NOUN
ajfsoa-283	123	18	samples	sample	NOUN
ajfsoa-283	123	19	in	in	ADP
ajfsoa-283	123	20	different	different	ADJ
ajfsoa-283	123	21	manner	manner	NOUN
ajfsoa-283	123	22	(	(	PUNCT
ajfsoa-283	123	23	figure	figure	NOUN
ajfsoa-283	123	24	2	2	NUM
ajfsoa-283	123	25	)	)	PUNCT
ajfsoa-283	123	26	.	.	PUNCT
ajfsoa-283	124	1	in	in	ADP
ajfsoa-283	124	2	supplemented	supplement	VERB
ajfsoa-283	124	3	lavash	lavash	NOUN
ajfsoa-283	124	4	samples	sample	NOUN
ajfsoa-283	124	5	,	,	PUNCT
ajfsoa-283	124	6	the	the	DET
ajfsoa-283	124	7	softness	softness	NOUN
ajfsoa-283	124	8	increased	increase	VERB
ajfsoa-283	124	9	up	up	ADP
ajfsoa-283	124	10	to	to	PART
ajfsoa-283	124	11	50	50	NUM
ajfsoa-283	124	12	%	%	NOUN
ajfsoa-283	124	13	and	and	CCONJ
ajfsoa-283	124	14	thereafter	thereafter	ADV
ajfsoa-283	124	15	declined	decline	VERB
ajfsoa-283	124	16	.	.	PUNCT
ajfsoa-283	125	1	however	however	ADV
ajfsoa-283	125	2	,	,	PUNCT
ajfsoa-283	125	3	all	all	PRON
ajfsoa-283	125	4	supplemented	supplement	VERB
ajfsoa-283	125	5	samples	sample	NOUN
ajfsoa-283	125	6	were	be	AUX
ajfsoa-283	125	7	softer	soft	ADJ
ajfsoa-283	125	8	than	than	ADP
ajfsoa-283	125	9	control	control	NOUN
ajfsoa-283	125	10	and	and	CCONJ
ajfsoa-283	125	11	there	there	PRON
ajfsoa-283	125	12	was	be	VERB
ajfsoa-283	125	13	no	no	DET
ajfsoa-283	125	14	difference	difference	NOUN
ajfsoa-283	125	15	between	between	ADP
ajfsoa-283	125	16	samples	sample	NOUN
ajfsoa-283	125	17	fortified	fortify	VERB
ajfsoa-283	125	18	with	with	ADP
ajfsoa-283	125	19	50	50	NUM
ajfsoa-283	125	20	and	and	CCONJ
ajfsoa-283	125	21	75	75	NUM
ajfsoa-283	125	22	%	%	NOUN
ajfsoa-283	125	23	pwp	pwp	NOUN
ajfsoa-283	125	24	.	.	PUNCT
ajfsoa-283	126	1	the	the	DET
ajfsoa-283	126	2	penetration	penetration	NOUN
ajfsoa-283	126	3	rates	rate	NOUN
ajfsoa-283	126	4	for	for	ADP
ajfsoa-283	126	5	control	control	NOUN
ajfsoa-283	126	6	and	and	CCONJ
ajfsoa-283	126	7	supplemented	supplement	VERB
ajfsoa-283	126	8	samples	sample	NOUN
ajfsoa-283	126	9	were	be	AUX
ajfsoa-283	126	10	18.9	18.9	NUM
ajfsoa-283	126	11	,	,	PUNCT
ajfsoa-283	126	12	21.2	21.2	NUM
ajfsoa-283	126	13	,	,	PUNCT
ajfsoa-283	126	14	23.3	23.3	NUM
ajfsoa-283	126	15	,	,	PUNCT
ajfsoa-283	126	16	23.4	23.4	NUM
ajfsoa-283	126	17	,	,	PUNCT
ajfsoa-283	126	18	and	and	CCONJ
ajfsoa-283	126	19	19.3	19.3	NUM
ajfsoa-283	126	20	respectively	respectively	ADV
ajfsoa-283	126	21	.	.	PUNCT
ajfsoa-283	127	1	the	the	DET
ajfsoa-283	127	2	increase	increase	NOUN
ajfsoa-283	127	3	and	and	CCONJ
ajfsoa-283	127	4	then	then	ADV
ajfsoa-283	127	5	decrease	decrease	VERB
ajfsoa-283	127	6	in	in	ADP
ajfsoa-283	127	7	softness	softness	NOUN
ajfsoa-283	127	8	might	might	AUX
ajfsoa-283	127	9	be	be	AUX
ajfsoa-283	127	10	attri	attri	ADJ
ajfsoa-283	127	11	-	-	PUNCT
ajfsoa-283	127	12	buted	bute	VERB
ajfsoa-283	127	13	to	to	ADP
ajfsoa-283	127	14	the	the	DET
ajfsoa-283	127	15	mutual	mutual	ADJ
ajfsoa-283	127	16	effect	effect	NOUN
ajfsoa-283	127	17	of	of	ADP
ajfsoa-283	127	18	addition	addition	NOUN
ajfsoa-283	127	19	of	of	ADP
ajfsoa-283	127	20	pwp	pwp	PROPN
ajfsoa-283	127	21	.	.	PUNCT
ajfsoa-283	128	1	supple	supple	ADJ
ajfsoa-283	128	2	-	-	PUNCT
ajfsoa-283	128	3	mentation	mentation	NOUN
ajfsoa-283	128	4	at	at	ADP
ajfsoa-283	128	5	higher	high	ADJ
ajfsoa-283	128	6	level	level	NOUN
ajfsoa-283	128	7	of	of	ADP
ajfsoa-283	128	8	pwp	pwp	PROPN
ajfsoa-283	128	9	decreased	decrease	VERB
ajfsoa-283	128	10	softness	softness	ADJ
ajfsoa-283	128	11	and	and	CCONJ
ajfsoa-283	128	12	increased	increase	VERB
ajfsoa-283	128	13	fermentation	fermentation	NOUN
ajfsoa-283	128	14	rate	rate	NOUN
ajfsoa-283	128	15	.	.	PUNCT
ajfsoa-283	129	1	the	the	DET
ajfsoa-283	129	2	decrease	decrease	NOUN
ajfsoa-283	129	3	in	in	ADP
ajfsoa-283	129	4	softness	softness	NOUN
ajfsoa-283	129	5	due	due	ADJ
ajfsoa-283	129	6	to	to	ADP
ajfsoa-283	129	7	higher	high	ADJ
ajfsoa-283	129	8	level	level	NOUN
ajfsoa-283	129	9	of	of	ADP
ajfsoa-283	129	10	pwp	pwp	PROPN
ajfsoa-283	129	11	may	may	AUX
ajfsoa-283	129	12	be	be	AUX
ajfsoa-283	129	13	related	relate	VERB
ajfsoa-283	129	14	to	to	ADP
ajfsoa-283	129	15	higher	high	ADJ
ajfsoa-283	129	16	amount	amount	NOUN
ajfsoa-283	129	17	of	of	ADP
ajfsoa-283	129	18	ash	ash	NOUN
ajfsoa-283	129	19	and	and	CCONJ
ajfsoa-283	129	20	calcium	calcium	NOUN
ajfsoa-283	129	21	available	available	ADJ
ajfsoa-283	129	22	in	in	ADP
ajfsoa-283	129	23	pwp	pwp	PROPN
ajfsoa-283	129	24	.	.	PUNCT
ajfsoa-283	130	1	the	the	DET
ajfsoa-283	130	2	amount	amount	NOUN
ajfsoa-283	130	3	of	of	ADP
ajfsoa-283	130	4	calcium	calcium	NOUN
ajfsoa-283	130	5	plays	play	VERB
ajfsoa-283	130	6	a	a	DET
ajfsoa-283	130	7	significant	significant	ADJ
ajfsoa-283	130	8	role	role	NOUN
ajfsoa-283	130	9	in	in	ADP
ajfsoa-283	130	10	the	the	DET
ajfsoa-283	130	11	rate	rate	NOUN
ajfsoa-283	130	12	of	of	ADP
ajfsoa-283	130	13	firming	firming	NOUN
ajfsoa-283	130	14	of	of	ADP
ajfsoa-283	130	15	bread	bread	NOUN
ajfsoa-283	130	16	(	(	PUNCT
ajfsoa-283	130	17	burrington	burrington	NOUN
ajfsoa-283	130	18	,	,	PUNCT
ajfsoa-283	130	19	2004	2004	NUM
ajfsoa-283	130	20	)	)	PUNCT
ajfsoa-283	130	21	.	.	PUNCT
ajfsoa-283	131	1	the	the	DET
ajfsoa-283	131	2	effect	effect	NOUN
ajfsoa-283	131	3	of	of	ADP
ajfsoa-283	131	4	fermentation	fermentation	NOUN
ajfsoa-283	131	5	time	time	NOUN
ajfsoa-283	131	6	on	on	ADP
ajfsoa-283	131	7	the	the	DET
ajfsoa-283	131	8	softness	softness	NOUN
ajfsoa-283	131	9	of	of	ADP
ajfsoa-283	131	10	lavash	lavash	NOUN
ajfsoa-283	131	11	samples	sample	NOUN
ajfsoa-283	131	12	was	be	AUX
ajfsoa-283	131	13	more	more	ADV
ajfsoa-283	131	14	obvious	obvious	ADJ
ajfsoa-283	131	15	than	than	ADP
ajfsoa-283	131	16	that	that	PRON
ajfsoa-283	131	17	of	of	ADP
ajfsoa-283	131	18	the	the	DET
ajfsoa-283	131	19	level	level	NOUN
ajfsoa-283	131	20	of	of	ADP
ajfsoa-283	131	21	pwp	pwp	NOUN
ajfsoa-283	131	22	supplementations	supplementation	NOUN
ajfsoa-283	131	23	.	.	PUNCT
ajfsoa-283	132	1	in	in	ADP
ajfsoa-283	132	2	-	-	PUNCT
ajfsoa-283	132	3	crease	crease	NOUN
ajfsoa-283	132	4	in	in	ADP
ajfsoa-283	132	5	the	the	DET
ajfsoa-283	132	6	fermentation	fermentation	NOUN
ajfsoa-283	132	7	time	time	NOUN
ajfsoa-283	132	8	caused	cause	VERB
ajfsoa-283	132	9	significant	significant	ADJ
ajfsoa-283	132	10	in	in	ADP
ajfsoa-283	132	11	-	-	PUNCT
ajfsoa-283	132	12	crease	crease	NOUN
ajfsoa-283	132	13	in	in	ADP
ajfsoa-283	132	14	lavash	lavash	NOUN
ajfsoa-283	132	15	softness	softness	NOUN
ajfsoa-283	132	16	.	.	PUNCT
ajfsoa-283	133	1	burrington	burrington	PROPN
ajfsoa-283	133	2	(	(	PUNCT
ajfsoa-283	133	3	2004	2004	NUM
ajfsoa-283	133	4	)	)	PUNCT
ajfsoa-283	133	5	expressed	express	VERB
ajfsoa-283	133	6	that	that	SCONJ
ajfsoa-283	133	7	decreasing	decrease	VERB
ajfsoa-283	133	8	fermentation	fermentation	NOUN
ajfsoa-283	133	9	time	time	NOUN
ajfsoa-283	133	10	is	be	AUX
ajfsoa-283	133	11	detrimental	detrimental	ADJ
ajfsoa-283	133	12	to	to	PART
ajfsoa-283	133	13	bread	bread	VERB
ajfsoa-283	133	14	quality	quality	NOUN
ajfsoa-283	133	15	when	when	SCONJ
ajfsoa-283	133	16	whey	whey	PROPN
ajfsoa-283	133	17	protein	protein	NOUN
ajfsoa-283	133	18	concentrates	concentrate	VERB
ajfsoa-283	133	19	are	be	AUX
ajfsoa-283	133	20	used	use	VERB
ajfsoa-283	133	21	.	.	PUNCT
ajfsoa-283	134	1	typi	typi	VERB
ajfsoa-283	134	2	-	-	PUNCT
ajfsoa-283	134	3	cally	cally	ADV
ajfsoa-283	134	4	,	,	PUNCT
ajfsoa-283	134	5	the	the	DET
ajfsoa-283	134	6	shorter	short	ADJ
ajfsoa-283	134	7	the	the	DET
ajfsoa-283	134	8	fermentation	fermentation	NOUN
ajfsoa-283	134	9	time	time	NOUN
ajfsoa-283	134	10	,	,	PUNCT
ajfsoa-283	134	11	the	the	DET
ajfsoa-283	134	12	more	more	ADV
ajfsoa-283	134	13	sensi	sensi	NOUN
ajfsoa-283	134	14	-	-	PUNCT
ajfsoa-283	134	15	tive	tive	NOUN
ajfsoa-283	134	16	the	the	DET
ajfsoa-283	134	17	bread	bread	NOUN
ajfsoa-283	134	18	is	be	AUX
ajfsoa-283	134	19	to	to	ADP
ajfsoa-283	134	20	whey	whey	PROPN
ajfsoa-283	134	21	proteins	protein	NOUN
ajfsoa-283	134	22	.	.	PUNCT
ajfsoa-283	135	1	this	this	DET
ajfsoa-283	135	2	effect	effect	NOUN
ajfsoa-283	135	3	was	be	AUX
ajfsoa-283	135	4	obviously	obviously	ADV
ajfsoa-283	135	5	observed	observe	VERB
ajfsoa-283	135	6	in	in	ADP
ajfsoa-283	135	7	this	this	DET
ajfsoa-283	135	8	study	study	NOUN
ajfsoa-283	135	9	.	.	PUNCT
ajfsoa-283	136	1	during	during	ADP
ajfsoa-283	136	2	sourdough	sourdough	NOUN
ajfsoa-283	136	3	preparation	preparation	NOUN
ajfsoa-283	136	4	,	,	PUNCT
ajfsoa-283	136	5	lactic	lactic	ADJ
ajfsoa-283	136	6	acid	acid	NOUN
ajfsoa-283	136	7	bacteria	bacteria	NOUN
ajfsoa-283	136	8	produce	produce	VERB
ajfsoa-283	136	9	a	a	DET
ajfsoa-283	136	10	number	number	NOUN
ajfsoa-283	136	11	of	of	ADP
ajfsoa-283	136	12	metabolites	metabolite	NOUN
ajfsoa-283	136	13	which	which	PRON
ajfsoa-283	136	14	have	have	AUX
ajfsoa-283	136	15	been	be	AUX
ajfsoa-283	136	16	shown	show	VERB
ajfsoa-283	136	17	to	to	PART
ajfsoa-283	136	18	have	have	VERB
ajfsoa-283	136	19	a	a	DET
ajfsoa-283	136	20	positive	positive	ADJ
ajfsoa-283	136	21	effect	effect	NOUN
ajfsoa-283	136	22	100	100	NUM
ajfsoa-283	136	23	l	l	NOUN
ajfsoa-283	136	24	a	a	DET
ajfsoa-283	136	25	b	b	PROPN
ajfsoa-283	136	26	v	v	ADP
ajfsoa-283	136	27	a	a	DET
ajfsoa-283	136	28	lu	lu	NOUN
ajfsoa-283	136	29	e	e	NOUN
ajfsoa-283	136	30	80	80	NUM
ajfsoa-283	136	31	60	60	NUM
ajfsoa-283	137	1	c	c	NOUN
ajfsoa-283	137	2	o	o	NOUN
ajfsoa-283	137	3	lo	lo	NOUN
ajfsoa-283	137	4	r	r	NOUN
ajfsoa-283	137	5	40	40	NUM
ajfsoa-283	137	6	20	20	NUM
ajfsoa-283	137	7	0	0	NUM
ajfsoa-283	137	8	0	0	NUM
ajfsoa-283	137	9	%	%	NOUN
ajfsoa-283	137	10	25	25	NUM
ajfsoa-283	137	11	%	%	NOUN
ajfsoa-283	137	12	50	50	NUM
ajfsoa-283	137	13	%	%	NOUN
ajfsoa-283	137	14	75	75	NUM
ajfsoa-283	137	15	%	%	NOUN
ajfsoa-283	137	16	100	100	NUM
ajfsoa-283	137	17	%	%	NOUN
ajfsoa-283	137	18	level	level	NOUN
ajfsoa-283	137	19	of	of	ADP
ajfsoa-283	137	20	pwp	pwp	NOUN
ajfsoa-283	137	21	figure	figure	NOUN
ajfsoa-283	137	22	3	3	NUM
ajfsoa-283	137	23	.	.	PUNCT
ajfsoa-283	137	24	influence	influence	NOUN
ajfsoa-283	137	25	of	of	ADP
ajfsoa-283	137	26	pwp	pwp	PROPN
ajfsoa-283	137	27	on	on	ADP
ajfsoa-283	137	28	crust	crust	NOUN
ajfsoa-283	137	29	color	color	NOUN
ajfsoa-283	137	30	(	(	PUNCT
ajfsoa-283	137	31	l	l	NOUN
ajfsoa-283	137	32	,	,	PUNCT
ajfsoa-283	137	33	a	a	PRON
ajfsoa-283	137	34	,	,	PUNCT
ajfsoa-283	137	35	and	and	CCONJ
ajfsoa-283	137	36	b	b	NOUN
ajfsoa-283	137	37	values	value	NOUN
ajfsoa-283	137	38	)	)	PUNCT
ajfsoa-283	137	39	of	of	ADP
ajfsoa-283	137	40	lavash	lavash	NOUN
ajfsoa-283	137	41	breads	bread	NOUN
ajfsoa-283	137	42	.	.	PUNCT
ajfsoa-283	138	1	on	on	ADP
ajfsoa-283	138	2	the	the	DET
ajfsoa-283	138	3	texture	texture	NOUN
ajfsoa-283	138	4	and	and	CCONJ
ajfsoa-283	138	5	staling	staling	NOUN
ajfsoa-283	138	6	of	of	ADP
ajfsoa-283	138	7	bread	bread	NOUN
ajfsoa-283	138	8	,	,	PUNCT
ajfsoa-283	138	9	e.g.	e.g.	ADV
ajfsoa-283	138	10	organic	organic	ADJ
ajfsoa-283	138	11	acids	acid	NOUN
ajfsoa-283	138	12	,	,	PUNCT
ajfsoa-283	138	13	exopolysaccharides	exopolysaccharide	NOUN
ajfsoa-283	138	14	and/or	and/or	CCONJ
ajfsoa-283	138	15	enzymes	enzyme	NOUN
ajfsoa-283	138	16	(	(	PUNCT
ajfsoa-283	138	17	arendt	arendt	PROPN
ajfsoa-283	138	18	,	,	PUNCT
ajfsoa-283	138	19	2007	2007	NUM
ajfsoa-283	138	20	)	)	PUNCT
ajfsoa-283	138	21	.	.	PUNCT
ajfsoa-283	139	1	organic	organic	ADJ
ajfsoa-283	139	2	acids	acid	NOUN
ajfsoa-283	139	3	affect	affect	VERB
ajfsoa-283	139	4	the	the	DET
ajfsoa-283	139	5	protein	protein	NOUN
ajfsoa-283	139	6	and	and	CCONJ
ajfsoa-283	139	7	starch	starch	NOUN
ajfsoa-283	139	8	fractions	fraction	NOUN
ajfsoa-283	139	9	of	of	ADP
ajfsoa-283	139	10	flour	flour	NOUN
ajfsoa-283	139	11	.	.	PUNCT
ajfsoa-283	140	1	additionally	additionally	ADV
ajfsoa-283	140	2	,	,	PUNCT
ajfsoa-283	140	3	the	the	DET
ajfsoa-283	140	4	drop	drop	NOUN
ajfsoa-283	140	5	in	in	ADP
ajfsoa-283	140	6	ph	ph	NOUN
ajfsoa-283	140	7	associated	associate	VERB
ajfsoa-283	140	8	with	with	ADP
ajfsoa-283	140	9	acid	acid	NOUN
ajfsoa-283	140	10	production	production	NOUN
ajfsoa-283	140	11	causes	cause	VERB
ajfsoa-283	140	12	an	an	DET
ajfsoa-283	140	13	increase	increase	NOUN
ajfsoa-283	140	14	in	in	ADP
ajfsoa-283	140	15	the	the	DET
ajfsoa-283	140	16	proteases	protease	NOUN
ajfsoa-283	140	17	and	and	CCONJ
ajfsoa-283	140	18	amylases	amylase	NOUN
ajfsoa-283	140	19	activity	activity	NOUN
ajfsoa-283	140	20	of	of	ADP
ajfsoa-283	140	21	the	the	DET
ajfsoa-283	140	22	flour	flour	NOUN
ajfsoa-283	140	23	,	,	PUNCT
ajfsoa-283	140	24	thus	thus	ADV
ajfsoa-283	140	25	leading	lead	VERB
ajfsoa-283	140	26	to	to	ADP
ajfsoa-283	140	27	a	a	DET
ajfsoa-283	140	28	softer	soft	ADJ
ajfsoa-283	140	29	texture	texture	NOUN
ajfsoa-283	140	30	.	.	PUNCT
ajfsoa-283	141	1	samples	sample	NOUN
ajfsoa-283	141	2	of	of	ADP
ajfsoa-283	141	3	lavash	lavash	NOUN
ajfsoa-283	141	4	supplemented	supplement	VERB
ajfsoa-283	141	5	with	with	ADP
ajfsoa-283	141	6	50	50	NUM
ajfsoa-283	141	7	and	and	CCONJ
ajfsoa-283	141	8	75	75	NUM
ajfsoa-283	141	9	%	%	NOUN
ajfsoa-283	141	10	pwp	pwp	NOUN
ajfsoa-283	141	11	and	and	CCONJ
ajfsoa-283	141	12	fermented	ferment	VERB
ajfsoa-283	141	13	at	at	ADP
ajfsoa-283	141	14	90	90	NUM
ajfsoa-283	141	15	min	min	NOUN
ajfsoa-283	141	16	were	be	AUX
ajfsoa-283	141	17	significantly	significantly	ADV
ajfsoa-283	141	18	softer	soft	ADJ
ajfsoa-283	141	19	than	than	ADP
ajfsoa-283	141	20	the	the	DET
ajfsoa-283	141	21	rest	rest	NOUN
ajfsoa-283	141	22	of	of	ADP
ajfsoa-283	141	23	the	the	DET
ajfsoa-283	141	24	supplementation	supplementation	NOUN
ajfsoa-283	141	25	levels	level	NOUN
ajfsoa-283	141	26	and	and	CCONJ
ajfsoa-283	141	27	the	the	DET
ajfsoa-283	141	28	control	control	NOUN
ajfsoa-283	141	29	.	.	PUNCT
ajfsoa-283	142	1	the	the	DET
ajfsoa-283	142	2	penetration	penetration	NOUN
ajfsoa-283	142	3	rates	rate	NOUN
ajfsoa-283	142	4	for	for	ADP
ajfsoa-283	142	5	these	these	DET
ajfsoa-283	142	6	samples	sample	NOUN
ajfsoa-283	142	7	were	be	AUX
ajfsoa-283	142	8	27.6	27.6	NUM
ajfsoa-283	142	9	and	and	CCONJ
ajfsoa-283	142	10	28.7	28.7	NUM
ajfsoa-283	142	11	dmm	dmm	NOUN
ajfsoa-283	142	12	,	,	PUNCT
ajfsoa-283	142	13	respectively	respectively	ADV
ajfsoa-283	142	14	.	.	PUNCT
ajfsoa-283	143	1	the	the	DET
ajfsoa-283	143	2	penetration	penetration	NOUN
ajfsoa-283	143	3	rates	rate	NOUN
ajfsoa-283	143	4	for	for	ADP
ajfsoa-283	143	5	lavash	lavash	NOUN
ajfsoa-283	143	6	control	control	NOUN
ajfsoa-283	143	7	samples	sample	NOUN
ajfsoa-283	143	8	fermented	ferment	VERB
ajfsoa-283	143	9	at	at	ADP
ajfsoa-283	143	10	30	30	NUM
ajfsoa-283	143	11	,	,	PUNCT
ajfsoa-283	143	12	60	60	NUM
ajfsoa-283	143	13	and	and	CCONJ
ajfsoa-283	143	14	90	90	NUM
ajfsoa-283	143	15	min	min	NOUN
ajfsoa-283	143	16	were	be	AUX
ajfsoa-283	143	17	16.4	16.4	NUM
ajfsoa-283	143	18	,	,	PUNCT
ajfsoa-283	143	19	18.6	18.6	NUM
ajfsoa-283	143	20	and	and	CCONJ
ajfsoa-283	143	21	21.6	21.6	NUM
ajfsoa-283	143	22	dmm	dmm	NOUN
ajfsoa-283	143	23	,	,	PUNCT
ajfsoa-283	143	24	respectively	respectively	ADV
ajfsoa-283	143	25	.	.	PUNCT
ajfsoa-283	144	1	bread	bread	NOUN
ajfsoa-283	144	2	color	color	VERB
ajfsoa-283	144	3	a	a	DET
ajfsoa-283	144	4	distinctive	distinctive	ADJ
ajfsoa-283	144	5	characteristic	characteristic	NOUN
ajfsoa-283	144	6	of	of	ADP
ajfsoa-283	144	7	the	the	DET
ajfsoa-283	144	8	supplemented	supplement	VERB
ajfsoa-283	144	9	samples	sample	NOUN
ajfsoa-283	144	10	was	be	AUX
ajfsoa-283	144	11	their	their	PRON
ajfsoa-283	144	12	crust	crust	NOUN
ajfsoa-283	144	13	color	color	NOUN
ajfsoa-283	144	14	.	.	PUNCT
ajfsoa-283	145	1	all	all	DET
ajfsoa-283	145	2	samples	sample	NOUN
ajfsoa-283	145	3	which	which	PRON
ajfsoa-283	145	4	contained	contain	VERB
ajfsoa-283	145	5	pwp	pwp	NOUN
ajfsoa-283	145	6	,	,	PUNCT
ajfsoa-283	145	7	particularly	particularly	ADV
ajfsoa-283	145	8	at	at	ADP
ajfsoa-283	145	9	higher	high	ADJ
ajfsoa-283	145	10	amount	amount	NOUN
ajfsoa-283	145	11	of	of	ADP
ajfsoa-283	145	12	incorporation	incorporation	NOUN
ajfsoa-283	145	13	,	,	PUNCT
ajfsoa-283	145	14	exhibited	exhibit	VERB
ajfsoa-283	145	15	a	a	DET
ajfsoa-283	145	16	white	white	ADJ
ajfsoa-283	145	17	-	-	PUNCT
ajfsoa-283	145	18	yellowish	yellowish	NOUN
ajfsoa-283	145	19	color	color	NOUN
ajfsoa-283	145	20	and	and	CCONJ
ajfsoa-283	145	21	differences	difference	NOUN
ajfsoa-283	145	22	among	among	ADP
ajfsoa-283	145	23	the	the	DET
ajfsoa-283	145	24	samples	sample	NOUN
ajfsoa-283	145	25	were	be	AUX
ajfsoa-283	145	26	already	already	ADV
ajfsoa-283	145	27	visible	visible	ADJ
ajfsoa-283	145	28	without	without	ADP
ajfsoa-283	145	29	instrument	instrument	NOUN
ajfsoa-283	145	30	aid	aid	NOUN
ajfsoa-283	145	31	.	.	PUNCT
ajfsoa-283	146	1	supplementation	supplementation	NOUN
ajfsoa-283	146	2	with	with	ADP
ajfsoa-283	146	3	higher	high	ADJ
ajfsoa-283	146	4	amount	amount	NOUN
ajfsoa-283	146	5	of	of	ADP
ajfsoa-283	146	6	pwp	pwp	NOUN
ajfsoa-283	146	7	and	and	CCONJ
ajfsoa-283	146	8	increase	increase	VERB
ajfsoa-283	146	9	in	in	ADP
ajfsoa-283	146	10	the	the	DET
ajfsoa-283	146	11	fermentation	fermentation	NOUN
ajfsoa-283	146	12	time	time	NOUN
ajfsoa-283	146	13	significantly	significantly	ADV
ajfsoa-283	146	14	increased	increase	VERB
ajfsoa-283	146	15	bread	bread	NOUN
ajfsoa-283	146	16	yellowness	yellowness	NOUN
ajfsoa-283	146	17	(	(	PUNCT
ajfsoa-283	146	18	b	b	NOUN
ajfsoa-283	146	19	*	*	X
ajfsoa-283	146	20	value	value	NOUN
ajfsoa-283	146	21	)	)	PUNCT
ajfsoa-283	146	22	and	and	CCONJ
ajfsoa-283	146	23	redness	redness	NOUN
ajfsoa-283	146	24	(	(	PUNCT
ajfsoa-283	146	25	a	a	PRON
ajfsoa-283	146	26	*	*	NOUN
ajfsoa-283	146	27	)	)	PUNCT
ajfsoa-283	146	28	in	in	ADP
ajfsoa-283	146	29	the	the	DET
ajfsoa-283	146	30	lavash	lavash	NOUN
ajfsoa-283	146	31	samples	sample	NOUN
ajfsoa-283	146	32	;	;	PUNCT
ajfsoa-283	146	33	whereas	whereas	SCONJ
ajfsoa-283	146	34	lightness	lightness	NOUN
ajfsoa-283	146	35	(	(	PUNCT
ajfsoa-283	146	36	l	l	NOUN
ajfsoa-283	146	37	*	*	PUNCT
ajfsoa-283	146	38	)	)	PUNCT
ajfsoa-283	146	39	adversely	adversely	ADV
ajfsoa-283	146	40	was	be	AUX
ajfsoa-283	146	41	affected	affect	VERB
ajfsoa-283	146	42	by	by	ADP
ajfsoa-283	146	43	these	these	DET
ajfsoa-283	146	44	factors	factor	NOUN
ajfsoa-283	146	45	(	(	PUNCT
ajfsoa-283	146	46	figure	figure	NOUN
ajfsoa-283	146	47	3	3	NUM
ajfsoa-283	146	48	and	and	CCONJ
ajfsoa-283	146	49	4	4	NUM
ajfsoa-283	146	50	)	)	PUNCT
ajfsoa-283	146	51	.	.	PUNCT
ajfsoa-283	147	1	results	result	NOUN
ajfsoa-283	147	2	showed	show	VERB
ajfsoa-283	147	3	that	that	SCONJ
ajfsoa-283	147	4	the	the	DET
ajfsoa-283	147	5	crust	crust	NOUN
ajfsoa-283	147	6	color	color	NOUN
ajfsoa-283	147	7	changes	change	NOUN
ajfsoa-283	147	8	were	be	AUX
ajfsoa-283	147	9	significantly	significantly	ADV
ajfsoa-283	147	10	higher	high	ADJ
ajfsoa-283	147	11	in	in	ADP
ajfsoa-283	147	12	samples	sample	NOUN
ajfsoa-283	147	13	contain	contain	VERB
ajfsoa-283	147	14	75	75	NUM
ajfsoa-283	147	15	and	and	CCONJ
ajfsoa-283	147	16	100	100	NUM
ajfsoa-283	147	17	%	%	NOUN
ajfsoa-283	147	18	substitutions	substitution	NOUN
ajfsoa-283	147	19	than	than	ADP
ajfsoa-283	147	20	others	other	NOUN
ajfsoa-283	147	21	(	(	PUNCT
ajfsoa-283	147	22	p=0.003	p=0.003	NOUN
ajfsoa-283	147	23	and	and	CCONJ
ajfsoa-283	147	24	p=0.000	p=0.000	NUM
ajfsoa-283	147	25	;	;	PUNCT
ajfsoa-283	147	26	respectively	respectively	ADV
ajfsoa-283	147	27	)	)	PUNCT
ajfsoa-283	147	28	.	.	PUNCT
ajfsoa-283	148	1	the	the	DET
ajfsoa-283	148	2	reason	reason	NOUN
ajfsoa-283	148	3	can	can	AUX
ajfsoa-283	148	4	be	be	AUX
ajfsoa-283	148	5	explained	explain	VERB
ajfsoa-283	148	6	by	by	ADP
ajfsoa-283	148	7	maillard	maillard	NOUN
ajfsoa-283	148	8	reaction	reaction	NOUN
ajfsoa-283	148	9	.	.	PUNCT
ajfsoa-283	149	1	the	the	DET
ajfsoa-283	149	2	maillard	maillard	NOUN
ajfsoa-283	149	3	reaction	reaction	NOUN
ajfsoa-283	149	4	is	be	AUX
ajfsoa-283	149	5	quite	quite	ADV
ajfsoa-283	149	6	universal	universal	ADJ
ajfsoa-283	149	7	in	in	ADP
ajfsoa-283	149	8	the	the	DET
ajfsoa-283	149	9	food	food	NOUN
ajfsoa-283	149	10	industry	industry	NOUN
ajfsoa-283	149	11	,	,	PUNCT
ajfsoa-283	149	12	and	and	CCONJ
ajfsoa-283	149	13	this	this	DET
ajfsoa-283	149	14	reaction	reaction	NOUN
ajfsoa-283	149	15	occurs	occur	VERB
ajfsoa-283	149	16	when	when	SCONJ
ajfsoa-283	149	17	most	most	ADJ
ajfsoa-283	149	18	foods	food	NOUN
ajfsoa-283	149	19	are	be	AUX
ajfsoa-283	149	20	heated	heated	ADJ
ajfsoa-283	149	21	and	and	CCONJ
ajfsoa-283	149	22	results	result	NOUN
ajfsoa-283	149	23	in	in	ADP
ajfsoa-283	149	24	reactions	reaction	NOUN
ajfsoa-283	149	25	that	that	PRON
ajfsoa-283	149	26	promote	promote	VERB
ajfsoa-283	149	27	browning	browning	NOUN
ajfsoa-283	149	28	of	of	ADP
ajfsoa-283	149	29	cookies	cookie	NOUN
ajfsoa-283	149	30	,	,	PUNCT
ajfsoa-283	149	31	bread	bread	NOUN
ajfsoa-283	149	32	,	,	PUNCT
ajfsoa-283	149	33	and	and	CCONJ
ajfsoa-283	149	34	other	other	ADJ
ajfsoa-283	149	35	baked	baked	ADJ
ajfsoa-283	149	36	goods	good	NOUN
ajfsoa-283	149	37	.	.	PUNCT
ajfsoa-283	150	1	whey	whey	PROPN
ajfsoa-283	150	2	proteins	protein	NOUN
ajfsoa-283	150	3	contain	contain	VERB
ajfsoa-283	150	4	a	a	DET
ajfsoa-283	150	5	high	high	ADJ
ajfsoa-283	150	6	amount	amount	NOUN
ajfsoa-283	150	7	of	of	ADP
ajfsoa-283	150	8	the	the	DET
ajfsoa-283	150	9	amino	amino	NOUN
ajfsoa-283	150	10	acid	acid	NOUN
ajfsoa-283	150	11	lysine	lysine	NOUN
ajfsoa-283	150	12	(	(	PUNCT
ajfsoa-283	150	13	trierum	trierum	NOUN
ajfsoa-283	150	14	,	,	PUNCT
ajfsoa-283	150	15	2004	2004	NUM
ajfsoa-283	150	16	)	)	PUNCT
ajfsoa-283	150	17	which	which	PRON
ajfsoa-283	150	18	is	be	AUX
ajfsoa-283	150	19	typically	typically	ADV
ajfsoa-283	150	20	the	the	DET
ajfsoa-283	150	21	most	most	ADV
ajfsoa-283	150	22	reactive	reactive	ADJ
ajfsoa-283	150	23	amino	amino	NOUN
ajfsoa-283	150	24	acid	acid	NOUN
ajfsoa-283	150	25	in	in	ADP
ajfsoa-283	150	26	regard	regard	NOUN
ajfsoa-283	150	27	to	to	ADP
ajfsoa-283	150	28	the	the	DET
ajfsoa-283	150	29	maillard	maillard	NOUN
ajfsoa-283	150	30	reaction	reaction	NOUN
ajfsoa-283	150	31	because	because	SCONJ
ajfsoa-283	150	32	it	it	PRON
ajfsoa-283	150	33	possesses	possess	VERB
ajfsoa-283	150	34	the	the	DET
ajfsoa-283	150	35	-amino	-amino	PROPN
ajfsoa-283	150	36	group	group	NOUN
ajfsoa-283	150	37	(	(	PUNCT
ajfsoa-283	150	38	deman	deman	NOUN
ajfsoa-283	150	39	,	,	PUNCT
ajfsoa-283	150	40	1999	1999	NUM
ajfsoa-283	150	41	)	)	PUNCT
ajfsoa-283	150	42	.	.	PUNCT
ajfsoa-283	151	1	on	on	ADP
ajfsoa-283	151	2	the	the	DET
ajfsoa-283	151	3	other	other	ADJ
ajfsoa-283	151	4	hand	hand	NOUN
ajfsoa-283	151	5	,	,	PUNCT
ajfsoa-283	151	6	reducing	reduce	VERB
ajfsoa-283	151	7	sugars	sugar	NOUN
ajfsoa-283	151	8	which	which	PRON
ajfsoa-283	151	9	are	be	AUX
ajfsoa-283	151	10	another	another	DET
ajfsoa-283	151	11	important	important	ADJ
ajfsoa-283	151	12	factor	factor	NOUN
ajfsoa-283	151	13	in	in	ADP
ajfsoa-283	151	14	reaction	reaction	NOUN
ajfsoa-283	151	15	are	be	AUX
ajfsoa-283	151	16	present	present	ADJ
ajfsoa-283	151	17	in	in	ADP
ajfsoa-283	151	18	pwp	pwp	PROPN
ajfsoa-283	151	19	.	.	PUNCT
ajfsoa-283	152	1	therefore	therefore	ADV
ajfsoa-283	152	2	,	,	PUNCT
ajfsoa-283	152	3	increase	increase	VERB
ajfsoa-283	152	4	in	in	ADP
ajfsoa-283	152	5	pwp	pwp	NOUN
ajfsoa-283	152	6	incorporation	incorporation	NOUN
ajfsoa-283	152	7	in	in	ADP
ajfsoa-283	152	8	lavashs	lavashs	NOUN
ajfsoa-283	152	9	led	lead	VERB
ajfsoa-283	152	10	to	to	PART
ajfsoa-283	152	11	increase	increase	VERB
ajfsoa-283	152	12	in	in	ADP
ajfsoa-283	152	13	maillard	maillard	NOUN
ajfsoa-283	152	14	reac	reac	NOUN
ajfsoa-283	152	15	365	365	NUM
ajfsoa-283	152	16	afr	afr	NOUN
ajfsoa-283	152	17	.	.	PUNCT
ajfsoa-283	153	1	j.	j.	PROPN
ajfsoa-283	153	2	food	food	PROPN
ajfsoa-283	153	3	sci	sci	PROPN
ajfsoa-283	153	4	.	.	PUNCT
ajfsoa-283	154	1	res	res	PROPN
ajfsoa-283	154	2	.	.	PUNCT
ajfsoa-283	155	1	jooyandeh	jooyandeh	NOUN
ajfsoa-283	155	2	366	366	NUM
ajfsoa-283	155	3	100	100	NUM
ajfsoa-283	155	4	l	l	NOUN
ajfsoa-283	155	5	a	a	DET
ajfsoa-283	155	6	b	b	PROPN
ajfsoa-283	155	7	v	v	ADP
ajfsoa-283	155	8	a	a	DET
ajfsoa-283	155	9	lu	lu	NOUN
ajfsoa-283	155	10	e	e	NOUN
ajfsoa-283	155	11	80	80	NUM
ajfsoa-283	155	12	60	60	NUM
ajfsoa-283	156	1	c	c	NOUN
ajfsoa-283	156	2	o	o	NOUN
ajfsoa-283	156	3	lo	lo	NOUN
ajfsoa-283	156	4	r	r	NOUN
ajfsoa-283	156	5	40	40	NUM
ajfsoa-283	156	6	20	20	NUM
ajfsoa-283	156	7	0	0	NUM
ajfsoa-283	156	8	30	30	NUM
ajfsoa-283	156	9	min	min	NOUN
ajfsoa-283	156	10	60	60	NUM
ajfsoa-283	156	11	min	min	NOUN
ajfsoa-283	156	12	90	90	NUM
ajfsoa-283	156	13	min	min	NOUN
ajfsoa-283	156	14	fermentation	fermentation	NOUN
ajfsoa-283	156	15	time	time	NOUN
ajfsoa-283	156	16	figure	figure	NOUN
ajfsoa-283	156	17	4	4	NUM
ajfsoa-283	156	18	.	.	PUNCT
ajfsoa-283	156	19	influence	influence	NOUN
ajfsoa-283	156	20	of	of	ADP
ajfsoa-283	156	21	fermentation	fermentation	NOUN
ajfsoa-283	156	22	time	time	NOUN
ajfsoa-283	156	23	on	on	ADP
ajfsoa-283	156	24	crust	crust	NOUN
ajfsoa-283	156	25	color	color	NOUN
ajfsoa-283	156	26	(	(	PUNCT
ajfsoa-283	156	27	l	l	NOUN
ajfsoa-283	156	28	,	,	PUNCT
ajfsoa-283	156	29	a	a	PRON
ajfsoa-283	156	30	,	,	PUNCT
ajfsoa-283	156	31	and	and	CCONJ
ajfsoa-283	156	32	b	b	NOUN
ajfsoa-283	156	33	values	value	NOUN
ajfsoa-283	156	34	)	)	PUNCT
ajfsoa-283	156	35	of	of	ADP
ajfsoa-283	156	36	lavash	lavash	NOUN
ajfsoa-283	156	37	breads	bread	NOUN
ajfsoa-283	156	38	.	.	PUNCT
ajfsoa-283	157	1	tion	tion	NOUN
ajfsoa-283	157	2	.	.	PUNCT
ajfsoa-283	158	1	the	the	DET
ajfsoa-283	158	2	effect	effect	NOUN
ajfsoa-283	158	3	of	of	ADP
ajfsoa-283	158	4	level	level	NOUN
ajfsoa-283	158	5	of	of	ADP
ajfsoa-283	158	6	pwp	pwp	NOUN
ajfsoa-283	158	7	supplementation	supplementation	NOUN
ajfsoa-283	158	8	on	on	ADP
ajfsoa-283	158	9	the	the	DET
ajfsoa-283	158	10	crust	crust	NOUN
ajfsoa-283	158	11	color	color	NOUN
ajfsoa-283	158	12	of	of	ADP
ajfsoa-283	158	13	lavash	lavash	NOUN
ajfsoa-283	158	14	samples	sample	NOUN
ajfsoa-283	158	15	was	be	AUX
ajfsoa-283	158	16	more	more	ADV
ajfsoa-283	158	17	obvious	obvious	ADJ
ajfsoa-283	158	18	than	than	ADP
ajfsoa-283	158	19	the	the	DET
ajfsoa-283	158	20	effect	effect	NOUN
ajfsoa-283	158	21	of	of	ADP
ajfsoa-283	158	22	different	different	ADJ
ajfsoa-283	158	23	fermentation	fermentation	NOUN
ajfsoa-283	158	24	times	time	NOUN
ajfsoa-283	158	25	.	.	PUNCT
ajfsoa-283	159	1	however	however	ADV
ajfsoa-283	159	2	,	,	PUNCT
ajfsoa-283	159	3	both	both	CCONJ
ajfsoa-283	159	4	these	these	DET
ajfsoa-283	159	5	factors	factor	NOUN
ajfsoa-283	159	6	created	create	VERB
ajfsoa-283	159	7	significant	significant	ADJ
ajfsoa-283	159	8	differences	difference	NOUN
ajfsoa-283	159	9	on	on	ADP
ajfsoa-283	159	10	crust	crust	NOUN
ajfsoa-283	159	11	color	color	NOUN
ajfsoa-283	159	12	.	.	PUNCT
ajfsoa-283	160	1	in	in	ADP
ajfsoa-283	160	2	lavash	lavash	NOUN
ajfsoa-283	160	3	samples	sample	NOUN
ajfsoa-283	160	4	,	,	PUNCT
ajfsoa-283	160	5	as	as	SCONJ
ajfsoa-283	160	6	the	the	DET
ajfsoa-283	160	7	percent	percent	NOUN
ajfsoa-283	160	8	of	of	ADP
ajfsoa-283	160	9	pwp	pwp	NOUN
ajfsoa-283	160	10	incorporation	incorporation	NOUN
ajfsoa-283	160	11	or	or	CCONJ
ajfsoa-283	160	12	fermentation	fermentation	NOUN
ajfsoa-283	160	13	time	time	NOUN
ajfsoa-283	160	14	increased	increase	VERB
ajfsoa-283	160	15	,	,	PUNCT
ajfsoa-283	160	16	l	l	NOUN
ajfsoa-283	160	17	values	value	NOUN
ajfsoa-283	160	18	shifted	shift	VERB
ajfsoa-283	160	19	from	from	ADP
ajfsoa-283	160	20	white	white	ADJ
ajfsoa-283	160	21	to	to	PART
ajfsoa-283	160	22	gray	gray	VERB
ajfsoa-283	160	23	,	,	PUNCT
ajfsoa-283	160	24	a	a	DET
ajfsoa-283	160	25	values	value	NOUN
ajfsoa-283	160	26	shifted	shift	VERB
ajfsoa-283	160	27	from	from	ADP
ajfsoa-283	160	28	gray	gray	ADJ
ajfsoa-283	160	29	to	to	ADP
ajfsoa-283	160	30	red	red	ADJ
ajfsoa-283	160	31	,	,	PUNCT
ajfsoa-283	160	32	and	and	CCONJ
ajfsoa-283	160	33	b	b	NOUN
ajfsoa-283	160	34	values	value	NOUN
ajfsoa-283	160	35	shifted	shift	VERB
ajfsoa-283	160	36	from	from	ADP
ajfsoa-283	160	37	gray	gray	ADJ
ajfsoa-283	160	38	to	to	ADP
ajfsoa-283	160	39	yellow	yellow	VERB
ajfsoa-283	160	40	,	,	PUNCT
ajfsoa-283	160	41	significantly	significantly	ADV
ajfsoa-283	160	42	.	.	PUNCT
ajfsoa-283	161	1	the	the	DET
ajfsoa-283	161	2	l	l	NOUN
ajfsoa-283	161	3	value	value	NOUN
ajfsoa-283	161	4	for	for	ADP
ajfsoa-283	161	5	control	control	NOUN
ajfsoa-283	161	6	(	(	PUNCT
ajfsoa-283	161	7	80.7	80.7	NUM
ajfsoa-283	161	8	)	)	PUNCT
ajfsoa-283	161	9	was	be	AUX
ajfsoa-283	161	10	higher	high	ADJ
ajfsoa-283	161	11	than	than	ADP
ajfsoa-283	161	12	samples	sample	NOUN
ajfsoa-283	161	13	prepared	prepare	VERB
ajfsoa-283	161	14	with	with	ADP
ajfsoa-283	161	15	50	50	NUM
ajfsoa-283	161	16	,	,	PUNCT
ajfsoa-283	161	17	75	75	NUM
ajfsoa-283	161	18	,	,	PUNCT
ajfsoa-283	161	19	and	and	CCONJ
ajfsoa-283	161	20	100	100	NUM
ajfsoa-283	161	21	%	%	NOUN
ajfsoa-283	161	22	pwp	pwp	NOUN
ajfsoa-283	161	23	(	(	PUNCT
ajfsoa-283	161	24	79.5	79.5	NUM
ajfsoa-283	161	25	,	,	PUNCT
ajfsoa-283	161	26	77.7	77.7	NUM
ajfsoa-283	161	27	,	,	PUNCT
ajfsoa-283	161	28	and	and	CCONJ
ajfsoa-283	161	29	76.3	76.3	NUM
ajfsoa-283	161	30	,	,	PUNCT
ajfsoa-283	161	31	respectively	respectively	ADV
ajfsoa-283	161	32	)	)	PUNCT
ajfsoa-283	161	33	and	and	CCONJ
ajfsoa-283	161	34	lower	low	ADJ
ajfsoa-283	161	35	than	than	ADP
ajfsoa-283	161	36	sample	sample	NOUN
ajfsoa-283	161	37	with	with	ADP
ajfsoa-283	161	38	25	25	NUM
ajfsoa-283	161	39	%	%	NOUN
ajfsoa-283	161	40	pwp	pwp	NOUN
ajfsoa-283	161	41	(	(	PUNCT
ajfsoa-283	161	42	81.1	81.1	NUM
ajfsoa-283	161	43	)	)	PUNCT
ajfsoa-283	161	44	.	.	PUNCT
ajfsoa-283	162	1	however	however	ADV
ajfsoa-283	162	2	,	,	PUNCT
ajfsoa-283	162	3	there	there	PRON
ajfsoa-283	162	4	was	be	VERB
ajfsoa-283	162	5	not	not	PART
ajfsoa-283	162	6	significant	significant	ADJ
ajfsoa-283	162	7	difference	difference	NOUN
ajfsoa-283	162	8	between	between	ADP
ajfsoa-283	162	9	control	control	NOUN
ajfsoa-283	162	10	and	and	CCONJ
ajfsoa-283	162	11	samples	sample	NOUN
ajfsoa-283	162	12	contain	contain	VERB
ajfsoa-283	162	13	25	25	NUM
ajfsoa-283	162	14	and	and	CCONJ
ajfsoa-283	162	15	50	50	NUM
ajfsoa-283	162	16	%	%	NOUN
ajfsoa-283	162	17	pwp	pwp	NOUN
ajfsoa-283	162	18	.	.	PUNCT
ajfsoa-283	163	1	the	the	DET
ajfsoa-283	163	2	a	a	PRON
ajfsoa-283	163	3	and	and	CCONJ
ajfsoa-283	163	4	b	b	NOUN
ajfsoa-283	163	5	value	value	NOUN
ajfsoa-283	163	6	of	of	ADP
ajfsoa-283	163	7	lavash	lavash	NOUN
ajfsoa-283	163	8	samples	sample	NOUN
ajfsoa-283	163	9	varied	varied	ADJ
ajfsoa-283	163	10	from	from	ADP
ajfsoa-283	163	11	0.9	0.9	NUM
ajfsoa-283	163	12	to	to	ADP
ajfsoa-283	163	13	3.6	3.6	NUM
ajfsoa-283	163	14	and	and	CCONJ
ajfsoa-283	163	15	15.8	15.8	NUM
ajfsoa-283	163	16	to	to	ADP
ajfsoa-283	163	17	18.4	18.4	NUM
ajfsoa-283	163	18	respectively	respectively	ADV
ajfsoa-283	163	19	;	;	PUNCT
ajfsoa-283	163	20	the	the	DET
ajfsoa-283	163	21	highest	high	ADJ
ajfsoa-283	163	22	and	and	CCONJ
ajfsoa-283	163	23	lowest	low	ADJ
ajfsoa-283	163	24	were	be	AUX
ajfsoa-283	163	25	related	relate	VERB
ajfsoa-283	163	26	to	to	PART
ajfsoa-283	163	27	control	control	VERB
ajfsoa-283	163	28	and	and	CCONJ
ajfsoa-283	163	29	samples	sample	NOUN
ajfsoa-283	163	30	supplemented	supplement	VERB
ajfsoa-283	163	31	with	with	ADP
ajfsoa-283	163	32	100	100	NUM
ajfsoa-283	163	33	%	%	NOUN
ajfsoa-283	163	34	pwp	pwp	NOUN
ajfsoa-283	163	35	,	,	PUNCT
ajfsoa-283	163	36	respectively	respectively	ADV
ajfsoa-283	163	37	.	.	PUNCT
ajfsoa-283	164	1	conclusion	conclusion	NOUN
ajfsoa-283	164	2	supplementation	supplementation	NOUN
ajfsoa-283	164	3	with	with	ADP
ajfsoa-283	164	4	pwp	pwp	PROPN
ajfsoa-283	164	5	generally	generally	ADV
ajfsoa-283	164	6	led	lead	VERB
ajfsoa-283	164	7	to	to	ADP
ajfsoa-283	164	8	quality	quality	NOUN
ajfsoa-283	164	9	improvement	improvement	NOUN
ajfsoa-283	164	10	of	of	ADP
ajfsoa-283	164	11	lavash	lavash	NOUN
ajfsoa-283	164	12	breads	bread	NOUN
ajfsoa-283	164	13	and	and	CCONJ
ajfsoa-283	164	14	softer	soft	ADJ
ajfsoa-283	164	15	bread	bread	NOUN
ajfsoa-283	164	16	.	.	PUNCT
ajfsoa-283	165	1	increasing	increase	VERB
ajfsoa-283	165	2	the	the	DET
ajfsoa-283	165	3	level	level	NOUN
ajfsoa-283	165	4	of	of	ADP
ajfsoa-283	165	5	pwp	pwp	PROPN
ajfsoa-283	165	6	was	be	AUX
ajfsoa-283	165	7	significantly	significantly	ADV
ajfsoa-283	165	8	increased	increase	VERB
ajfsoa-283	165	9	penetration	penetration	NOUN
ajfsoa-283	165	10	rates	rate	NOUN
ajfsoa-283	165	11	and	and	CCONJ
ajfsoa-283	165	12	it	it	PRON
ajfsoa-283	165	13	ranged	range	VERB
ajfsoa-283	165	14	from	from	ADP
ajfsoa-283	165	15	18.9	18.9	NUM
ajfsoa-283	165	16	(	(	PUNCT
ajfsoa-283	165	17	control	control	NOUN
ajfsoa-283	165	18	)	)	PUNCT
ajfsoa-283	165	19	to	to	ADP
ajfsoa-283	165	20	23.4	23.4	NUM
ajfsoa-283	165	21	(	(	PUNCT
ajfsoa-283	165	22	75	75	NUM
ajfsoa-283	165	23	%	%	NOUN
ajfsoa-283	165	24	pwp	pwp	NOUN
ajfsoa-283	165	25	)	)	PUNCT
ajfsoa-283	165	26	.	.	PUNCT
ajfsoa-283	166	1	however	however	ADV
ajfsoa-283	166	2	,	,	PUNCT
ajfsoa-283	166	3	at	at	ADP
ajfsoa-283	166	4	the	the	DET
ajfsoa-283	166	5	highest	high	ADJ
ajfsoa-283	166	6	level	level	NOUN
ajfsoa-283	166	7	of	of	ADP
ajfsoa-283	166	8	supplementation	supplementation	NOUN
ajfsoa-283	166	9	,	,	PUNCT
ajfsoa-283	166	10	that	that	ADV
ajfsoa-283	166	11	is	is	ADV
ajfsoa-283	166	12	,	,	PUNCT
ajfsoa-283	166	13	breads	bread	NOUN
ajfsoa-283	166	14	with	with	ADP
ajfsoa-283	166	15	100	100	NUM
ajfsoa-283	166	16	%	%	NOUN
ajfsoa-283	166	17	pwp	pwp	NOUN
ajfsoa-283	166	18	,	,	PUNCT
ajfsoa-283	166	19	the	the	DET
ajfsoa-283	166	20	penetration	penetration	NOUN
ajfsoa-283	166	21	rate	rate	NOUN
ajfsoa-283	166	22	was	be	AUX
ajfsoa-283	166	23	noticeably	noticeably	ADV
ajfsoa-283	166	24	reduced	reduce	VERB
ajfsoa-283	166	25	and	and	CCONJ
ajfsoa-283	166	26	reached	reach	VERB
ajfsoa-283	166	27	to	to	ADP
ajfsoa-283	166	28	19.3	19.3	NUM
ajfsoa-283	166	29	dmm	dmm	NOUN
ajfsoa-283	166	30	.	.	PUNCT
ajfsoa-283	167	1	on	on	ADP
ajfsoa-283	167	2	the	the	DET
ajfsoa-283	167	3	other	other	ADJ
ajfsoa-283	167	4	hand	hand	NOUN
ajfsoa-283	167	5	,	,	PUNCT
ajfsoa-283	167	6	with	with	ADP
ajfsoa-283	167	7	increasing	increase	VERB
ajfsoa-283	167	8	the	the	DET
ajfsoa-283	167	9	fermentation	fermentation	NOUN
ajfsoa-283	167	10	time	time	NOUN
ajfsoa-283	167	11	,	,	PUNCT
ajfsoa-283	167	12	the	the	DET
ajfsoa-283	167	13	softer	soft	ADJ
ajfsoa-283	167	14	bread	bread	NOUN
ajfsoa-283	167	15	with	with	ADP
ajfsoa-283	167	16	higher	high	ADJ
ajfsoa-283	167	17	sensory	sensory	ADJ
ajfsoa-283	167	18	scores	score	NOUN
ajfsoa-283	167	19	was	be	AUX
ajfsoa-283	167	20	produced	produce	VERB
ajfsoa-283	167	21	.	.	PUNCT
ajfsoa-283	168	1	the	the	DET
ajfsoa-283	168	2	penetration	penetration	NOUN
ajfsoa-283	168	3	rates	rate	NOUN
ajfsoa-283	168	4	for	for	ADP
ajfsoa-283	168	5	breads	bread	NOUN
ajfsoa-283	168	6	fermented	ferment	VERB
ajfsoa-283	168	7	at	at	ADP
ajfsoa-283	168	8	30	30	NUM
ajfsoa-283	168	9	,	,	PUNCT
ajfsoa-283	168	10	60	60	NUM
ajfsoa-283	168	11	and	and	CCONJ
ajfsoa-283	168	12	90	90	NUM
ajfsoa-283	168	13	min	min	NOUN
ajfsoa-283	168	14	were	be	AUX
ajfsoa-283	168	15	17.3	17.3	NUM
ajfsoa-283	168	16	,	,	PUNCT
ajfsoa-283	168	17	21.1	21.1	NUM
ajfsoa-283	168	18	and	and	CCONJ
ajfsoa-283	168	19	25.2	25.2	NUM
ajfsoa-283	168	20	dmm	dmm	NOUN
ajfsoa-283	168	21	;	;	PUNCT
ajfsoa-283	168	22	respectively	respectively	ADV
ajfsoa-283	168	23	.	.	PUNCT
ajfsoa-283	169	1	in	in	ADP
ajfsoa-283	169	2	summarize	summarize	NOUN
ajfsoa-283	169	3	,	,	PUNCT
ajfsoa-283	169	4	samples	sample	NOUN
ajfsoa-283	169	5	contained	contain	VERB
ajfsoa-283	169	6	50	50	NUM
ajfsoa-283	169	7	or	or	CCONJ
ajfsoa-283	169	8	75	75	NUM
ajfsoa-283	169	9	%	%	NOUN
ajfsoa-283	169	10	pwp	pwp	NOUN
ajfsoa-283	169	11	and	and	CCONJ
ajfsoa-283	169	12	fermented	ferment	VERB
ajfsoa-283	169	13	for	for	SCONJ
ajfsoa-283	169	14	90	90	NUM
ajfsoa-283	169	15	min	min	NOUN
ajfsoa-283	169	16	had	have	VERB
ajfsoa-283	169	17	better	well	ADJ
ajfsoa-283	169	18	quality	quality	NOUN
ajfsoa-283	169	19	.	.	PUNCT
ajfsoa-283	170	1	it	it	PRON
ajfsoa-283	170	2	was	be	AUX
ajfsoa-283	170	3	also	also	ADV
ajfsoa-283	170	4	obviously	obviously	ADV
ajfsoa-283	170	5	observed	observe	VERB
ajfsoa-283	170	6	that	that	SCONJ
ajfsoa-283	170	7	by	by	ADP
ajfsoa-283	170	8	increasing	increase	VERB
ajfsoa-283	170	9	the	the	DET
ajfsoa-283	170	10	rate	rate	NOUN
ajfsoa-283	170	11	of	of	ADP
ajfsoa-283	170	12	supplementation	supplementation	NOUN
ajfsoa-283	170	13	and	and	CCONJ
ajfsoa-283	170	14	decrease	decrease	NOUN
ajfsoa-283	170	15	in	in	ADP
ajfsoa-283	170	16	the	the	DET
ajfsoa-283	170	17	fermentation	fermentation	NOUN
ajfsoa-283	170	18	time	time	NOUN
ajfsoa-283	170	19	,	,	PUNCT
ajfsoa-283	170	20	lavash	lavash	NOUN
ajfsoa-283	170	21	bread	bread	NOUN
ajfsoa-283	170	22	with	with	ADP
ajfsoa-283	170	23	a	a	DET
ajfsoa-283	170	24	good	good	ADJ
ajfsoa-283	170	25	quality	quality	NOUN
ajfsoa-283	170	26	can	can	AUX
ajfsoa-283	170	27	be	be	AUX
ajfsoa-283	170	28	produced	produce	VERB
ajfsoa-283	170	29	.	.	PUNCT
ajfsoa-283	171	1	the	the	DET
ajfsoa-283	171	2	results	result	NOUN
ajfsoa-283	171	3	indicated	indicate	VERB
ajfsoa-283	171	4	that	that	SCONJ
ajfsoa-283	171	5	the	the	DET
ajfsoa-283	171	6	process	process	NOUN
ajfsoa-283	171	7	time	time	NOUN
ajfsoa-283	171	8	and	and	CCONJ
ajfsoa-283	171	9	preconditioning	precondition	VERB
ajfsoa-283	171	10	cost	cost	NOUN
ajfsoa-283	171	11	can	can	AUX
ajfsoa-283	171	12	be	be	AUX
ajfsoa-283	171	13	considerably	considerably	ADV
ajfsoa-283	171	14	lowered	lower	VERB
ajfsoa-283	171	15	by	by	ADP
ajfsoa-283	171	16	adopting	adopt	VERB
ajfsoa-283	171	17	the	the	DET
ajfsoa-283	171	18	approach	approach	NOUN
ajfsoa-283	171	19	suggested	suggest	VERB
ajfsoa-283	171	20	in	in	ADP
ajfsoa-283	171	21	this	this	DET
ajfsoa-283	171	22	paper	paper	NOUN
ajfsoa-283	171	23	,	,	PUNCT
ajfsoa-283	171	24	while	while	SCONJ
ajfsoa-283	171	25	the	the	DET
ajfsoa-283	171	26	quality	quality	NOUN
ajfsoa-283	171	27	of	of	ADP
ajfsoa-283	171	28	lavash	lavash	NOUN
ajfsoa-283	171	29	breads	bread	NOUN
ajfsoa-283	171	30	is	be	AUX
ajfsoa-283	171	31	improved	improve	VERB
ajfsoa-283	171	32	.	.	PUNCT
ajfsoa-283	172	1	references	reference	NOUN
ajfsoa-283	172	2	american	american	PROPN
ajfsoa-283	172	3	association	association	PROPN
ajfsoa-283	172	4	of	of	ADP
ajfsoa-283	172	5	cereal	cereal	NOUN
ajfsoa-283	172	6	chemists	chemist	NOUN
ajfsoa-283	172	7	(	(	PUNCT
ajfsoa-283	172	8	2000	2000	NUM
ajfsoa-283	172	9	)	)	PUNCT
ajfsoa-283	172	10	.	.	PUNCT
ajfsoa-283	173	1	approved	approve	VERB
ajfsoa-283	173	2	methods	method	NOUN
ajfsoa-283	173	3	of	of	ADP
ajfsoa-283	173	4	the	the	DET
ajfsoa-283	173	5	aacc	aacc	NOUN
ajfsoa-283	173	6	,	,	PUNCT
ajfsoa-283	173	7	9	9	NUM
ajfsoa-283	173	8	th	th	NUM
ajfsoa-283	173	9	ed	ed	NOUN
ajfsoa-283	173	10	.	.	PUNCT
ajfsoa-283	174	1	methods	method	NOUN
ajfsoa-283	174	2	08	08	NUM
ajfsoa-283	174	3	-	-	SYM
ajfsoa-283	174	4	01	01	NUM
ajfsoa-283	174	5	,	,	PUNCT
ajfsoa-283	174	6	10	10	NUM
ajfsoa-283	174	7	-	-	PUNCT
ajfsoa-283	174	8	50d	50d	NOUN
ajfsoa-283	174	9	,	,	PUNCT
ajfsoa-283	174	10	30	30	NUM
ajfsoa-283	174	11	-	-	SYM
ajfsoa-283	174	12	25	25	NUM
ajfsoa-283	174	13	,	,	PUNCT
ajfsoa-283	174	14	and	and	CCONJ
ajfsoa-283	174	15	44	44	NUM
ajfsoa-283	174	16	-	-	PUNCT
ajfsoa-283	174	17	15a	15a	NUM
ajfsoa-283	174	18	.	.	PUNCT
ajfsoa-283	174	19	,	,	PUNCT
ajfsoa-283	174	20	inc	inc	PROPN
ajfsoa-283	174	21	.	.	PROPN
ajfsoa-283	174	22	st	st	PROPN
ajfsoa-283	174	23	.	.	PROPN
ajfsoa-283	174	24	paul	paul	PROPN
ajfsoa-283	174	25	.	.	PUNCT
ajfsoa-283	175	1	minn	minn	PROPN
ajfsoa-283	175	2	.	.	PROPN
ajfsoa-283	175	3	,	,	PUNCT
ajfsoa-283	175	4	usa	usa	PROPN
ajfsoa-283	175	5	.	.	PROPN
ajfsoa-283	175	6	aoac	aoac	PROPN
ajfsoa-283	175	7	(	(	PUNCT
ajfsoa-283	175	8	2000	2000	NUM
ajfsoa-283	175	9	)	)	PUNCT
ajfsoa-283	175	10	.	.	PUNCT
ajfsoa-283	176	1	official	official	ADJ
ajfsoa-283	176	2	methods	method	NOUN
ajfsoa-283	176	3	of	of	ADP
ajfsoa-283	176	4	analysis	analysis	NOUN
ajfsoa-283	176	5	.	.	PUNCT
ajfsoa-283	177	1	17	17	NUM
ajfsoa-283	177	2	th	th	NUM
ajfsoa-283	177	3	ed	ed	NOUN
ajfsoa-283	177	4	,	,	PUNCT
ajfsoa-283	177	5	association	association	NOUN
ajfsoa-283	177	6	of	of	ADP
ajfsoa-283	177	7	official	official	ADJ
ajfsoa-283	177	8	analytical	analytical	ADJ
ajfsoa-283	177	9	chemists	chemist	NOUN
ajfsoa-283	177	10	.	.	PUNCT
ajfsoa-283	178	1	gaithersburg	gaithersburg	PROPN
ajfsoa-283	178	2	,	,	PUNCT
ajfsoa-283	178	3	maryland	maryland	PROPN
ajfsoa-283	178	4	,	,	PUNCT
ajfsoa-283	178	5	usa	usa	PROPN
ajfsoa-283	178	6	.	.	PROPN
ajfsoa-283	178	7	arendt	arendt	PROPN
ajfsoa-283	178	8	ek	ek	PROPN
ajfsoa-283	178	9	,	,	PUNCT
ajfsoa-283	178	10	ryan	ryan	PROPN
ajfsoa-283	178	11	lam	lam	PROPN
ajfsoa-283	178	12	,	,	PUNCT
ajfsoa-283	178	13	dal	dal	NOUN
ajfsoa-283	178	14	bello	bello	PROPN
ajfsoa-283	178	15	f	f	PROPN
ajfsoa-283	178	16	(	(	PUNCT
ajfsoa-283	178	17	2007	2007	NUM
ajfsoa-283	178	18	)	)	PUNCT
ajfsoa-283	178	19	.	.	PUNCT
ajfsoa-283	179	1	impact	impact	NOUN
ajfsoa-283	179	2	of	of	ADP
ajfsoa-283	179	3	sourdough	sourdough	NOUN
ajfsoa-283	179	4	on	on	ADP
ajfsoa-283	179	5	the	the	DET
ajfsoa-283	179	6	texture	texture	NOUN
ajfsoa-283	179	7	of	of	ADP
ajfsoa-283	179	8	bread	bread	NOUN
ajfsoa-283	179	9	.	.	PUNCT
ajfsoa-283	180	1	food	food	NOUN
ajfsoa-283	180	2	microbiol	microbiol	PROPN
ajfsoa-283	180	3	.	.	PUNCT
ajfsoa-283	181	1	24(2	24(2	NUM
ajfsoa-283	181	2	):	):	PUNCT
ajfsoa-283	181	3	165	165	NUM
ajfsoa-283	181	4	-	-	SYM
ajfsoa-283	181	5	174	174	NUM
ajfsoa-283	181	6	.	.	PUNCT
ajfsoa-283	182	1	basman	basman	PROPN
ajfsoa-283	182	2	a	a	PROPN
ajfsoa-283	182	3	,	,	PUNCT
ajfsoa-283	182	4	koksel	koksel	PROPN
ajfsoa-283	182	5	h	h	NOUN
ajfsoa-283	182	6	(	(	PUNCT
ajfsoa-283	182	7	1999	1999	NUM
ajfsoa-283	182	8	)	)	PUNCT
ajfsoa-283	182	9	.	.	PUNCT
ajfsoa-283	183	1	properties	property	NOUN
ajfsoa-283	183	2	and	and	CCONJ
ajfsoa-283	183	3	composition	composition	NOUN
ajfsoa-283	183	4	of	of	ADP
ajfsoa-283	183	5	turkish	turkish	ADJ
ajfsoa-283	183	6	flat	flat	ADJ
ajfsoa-283	183	7	bread	bread	NOUN
ajfsoa-283	183	8	(	(	PUNCT
ajfsoa-283	183	9	bazlama	bazlama	NOUN
ajfsoa-283	183	10	)	)	PUNCT
ajfsoa-283	183	11	supplemented	supplement	VERB
ajfsoa-283	183	12	with	with	ADP
ajfsoa-283	183	13	barley	barley	NOUN
ajfsoa-283	183	14	flour	flour	NOUN
ajfsoa-283	183	15	and	and	CCONJ
ajfsoa-283	183	16	wheat	wheat	NOUN
ajfsoa-283	183	17	bran	bran	NOUN
ajfsoa-283	183	18	.	.	PUNCT
ajfsoa-283	184	1	cereal	cereal	NOUN
ajfsoa-283	184	2	chem	chem	NOUN
ajfsoa-283	184	3	.	.	PUNCT
ajfsoa-283	185	1	76(4	76(4	NUM
ajfsoa-283	185	2	):	):	PUNCT
ajfsoa-283	185	3	506	506	NUM
ajfsoa-283	185	4	-	-	SYM
ajfsoa-283	185	5	511	511	NUM
ajfsoa-283	185	6	.	.	PUNCT
ajfsoa-283	186	1	burrington	burrington	PROPN
ajfsoa-283	186	2	k	k	PROPN
ajfsoa-283	186	3	(	(	PUNCT
ajfsoa-283	186	4	2004	2004	NUM
ajfsoa-283	186	5	)	)	PUNCT
ajfsoa-283	186	6	.	.	PUNCT
ajfsoa-283	187	1	u.s	u.s	PROPN
ajfsoa-283	187	2	.	.	PROPN
ajfsoa-283	187	3	dairy	dairy	NOUN
ajfsoa-283	187	4	export	export	NOUN
ajfsoa-283	187	5	council	council	NOUN
ajfsoa-283	187	6	,	,	PUNCT
ajfsoa-283	187	7	p.	p.	PROPN
ajfsoa-283	187	8	ea2.1	ea2.1	NOUN
ajfsoa-283	187	9	-	-	SYM
ajfsoa-283	187	10	2.8	2.8	NUM
ajfsoa-283	187	11	(	(	PUNCT
ajfsoa-283	187	12	http://www.innovatewithdairy.com/nr/r	http://www.innovatewithdairy.com/nr/r	NOUN
ajfsoa-283	187	13	donlyres/4888b9c2	donlyres/4888b9c2	PROPN
ajfsoa-283	187	14	-	-	PUNCT
ajfsoa-283	187	15	1d424d30	1d424d30	NUM
ajfsoa-283	187	16	-	-	PUNCT
ajfsoa-283	187	17	8851	8851	NUM
ajfsoa-283	187	18	-	-	PUNCT
ajfsoa-283	187	19	b5c48b22dc5b/	b5c48b22dc5b/	NOUN
ajfsoa-283	187	20	0	0	NUM
ajfsoa-283	187	21	/g4applicmonogbakedgoods.pdf	/g4applicmonogbakedgoods.pdf	NOUN
ajfsoa-283	187	22	)	)	PUNCT
ajfsoa-283	187	23	.	.	PUNCT
ajfsoa-283	188	1	deman	deman	NOUN
ajfsoa-283	188	2	j	j	PROPN
ajfsoa-283	188	3	m	m	PROPN
ajfsoa-283	188	4	(	(	PUNCT
ajfsoa-283	188	5	1999	1999	NUM
ajfsoa-283	188	6	)	)	PUNCT
ajfsoa-283	188	7	principles	principle	NOUN
ajfsoa-283	188	8	of	of	ADP
ajfsoa-283	188	9	food	food	NOUN
ajfsoa-283	188	10	chemistry	chemistry	NOUN
ajfsoa-283	188	11	..	..	PUNCT
ajfsoa-283	188	12	aspen	aspen	NOUN
ajfsoa-283	188	13	publishers	publisher	NOUN
ajfsoa-283	188	14	,	,	PUNCT
ajfsoa-283	188	15	inc	inc	PROPN
ajfsoa-283	188	16	.	.	PROPN
ajfsoa-283	188	17	,	,	PUNCT
ajfsoa-283	188	18	gaithersburg	gaithersburg	PROPN
ajfsoa-283	188	19	.	.	PUNCT
ajfsoa-283	189	1	pp	pp	ADJ
ajfsoa-283	189	2	.	.	PUNCT
ajfsoa-283	190	1	347	347	NUM
ajfsoa-283	190	2	-	-	SYM
ajfsoa-283	190	3	357	357	NUM
ajfsoa-283	190	4	.	.	PUNCT
ajfsoa-283	191	1	drokan	drokan	PROPN
ajfsoa-283	191	2	b	b	PROPN
ajfsoa-283	191	3	,	,	PUNCT
ajfsoa-283	191	4	primorac	primorac	PROPN
ajfsoa-283	191	5	l	l	PROPN
ajfsoa-283	191	6	,	,	PUNCT
ajfsoa-283	191	7	erk	erk	PROPN
ajfsoa-283	191	8	z	z	PROPN
ajfsoa-283	191	9	,	,	PUNCT
ajfsoa-283	191	10	pavlaic	pavlaic	PROPN
ajfsoa-283	191	11	z	z	NOUN
ajfsoa-283	191	12	,	,	PUNCT
ajfsoa-283	191	13	mandic	mandic	ADJ
ajfsoa-283	191	14	ml	ml	X
ajfsoa-283	191	15	(	(	PUNCT
ajfsoa-283	191	16	2003	2003	NUM
ajfsoa-283	191	17	)	)	PUNCT
ajfsoa-283	191	18	.	.	PUNCT
ajfsoa-283	192	1	influence	influence	NOUN
ajfsoa-283	192	2	of	of	ADP
ajfsoa-283	192	3	whey	whey	PROPN
ajfsoa-283	192	4	on	on	ADP
ajfsoa-283	192	5	volume	volume	NOUN
ajfsoa-283	192	6	and	and	CCONJ
ajfsoa-283	192	7	porosity	porosity	NOUN
ajfsoa-283	192	8	of	of	ADP
ajfsoa-283	192	9	wheat	wheat	NOUN
ajfsoa-283	192	10	bread	bread	NOUN
ajfsoa-283	192	11	.	.	PUNCT
ajfsoa-283	193	1	4	4	NUM
ajfsoa-283	193	2	th	th	NUM
ajfsoa-283	193	3	int	int	NOUN
ajfsoa-283	193	4	.	.	PUNCT
ajfsoa-283	194	1	congress	congress	PROPN
ajfsoa-283	194	2	of	of	ADP
ajfsoa-283	194	3	cereal	cereal	NOUN
ajfsoa-283	194	4	technologists	technologist	NOUN
ajfsoa-283	194	5	,	,	PUNCT
ajfsoa-283	194	6	opatija	opatija	NOUN
ajfsoa-283	194	7	,	,	PUNCT
ajfsoa-283	194	8	croatia	croatia	PROPN
ajfsoa-283	194	9	.	.	PUNCT
ajfsoa-283	195	1	erdogdu	erdogdu	NOUN
ajfsoa-283	195	2	-	-	PUNCT
ajfsoa-283	195	3	arnoczky	arnoczky	PROPN
ajfsoa-283	195	4	n	n	CCONJ
ajfsoa-283	195	5	,	,	PUNCT
ajfsoa-283	195	6	czuchajowska	czuchajowska	PROPN
ajfsoa-283	195	7	z	z	PROPN
ajfsoa-283	195	8	,	,	PUNCT
ajfsoa-283	195	9	pomeranz	pomeranz	PROPN
ajfsoa-283	195	10	y	y	PROPN
ajfsoa-283	195	11	(	(	PUNCT
ajfsoa-283	195	12	1996	1996	NUM
ajfsoa-283	195	13	)	)	PUNCT
ajfsoa-283	195	14	.	.	PUNCT
ajfsoa-283	195	15	functionality	functionality	NOUN
ajfsoa-283	195	16	of	of	ADP
ajfsoa-283	195	17	whey	whey	PROPN
ajfsoa-283	195	18	and	and	CCONJ
ajfsoa-283	195	19	casein	casein	NOUN
ajfsoa-283	195	20	in	in	ADP
ajfsoa-283	195	21	fermentation	fermentation	NOUN
ajfsoa-283	195	22	and	and	CCONJ
ajfsoa-283	195	23	in	in	ADP
ajfsoa-283	195	24	breadmaking	breadmake	VERB
ajfsoa-283	195	25	by	by	ADP
ajfsoa-283	195	26	fixed	fix	VERB
ajfsoa-283	195	27	and	and	CCONJ
ajfsoa-283	195	28	optimized	optimize	VERB
ajfsoa-283	195	29	procedures	procedure	NOUN
ajfsoa-283	195	30	.	.	PUNCT
ajfsoa-283	196	1	cereal	cereal	NOUN
ajfsoa-283	196	2	chem	chem	NOUN
ajfsoa-283	196	3	.	.	PUNCT
ajfsoa-283	197	1	73	73	NUM
ajfsoa-283	197	2	(	(	PUNCT
ajfsoa-283	197	3	3	3	NUM
ajfsoa-283	197	4	):	):	PUNCT
ajfsoa-283	197	5	309	309	NUM
ajfsoa-283	197	6	-	-	SYM
ajfsoa-283	197	7	316	316	NUM
ajfsoa-283	197	8	.	.	PUNCT
ajfsoa-283	197	9	faridi	faridi	PROPN
ajfsoa-283	197	10	h	h	PROPN
ajfsoa-283	197	11	(	(	PUNCT
ajfsoa-283	197	12	1981	1981	NUM
ajfsoa-283	197	13	)	)	PUNCT
ajfsoa-283	197	14	.	.	PUNCT
ajfsoa-283	198	1	health	health	NOUN
ajfsoa-283	198	2	advantages	advantage	NOUN
ajfsoa-283	198	3	of	of	ADP
ajfsoa-283	198	4	a	a	DET
ajfsoa-283	198	5	high	high	ADJ
ajfsoa-283	198	6	bread	bread	NOUN
ajfsoa-283	198	7	diet	diet	NOUN
ajfsoa-283	198	8	and	and	CCONJ
ajfsoa-283	198	9	approaches	approach	NOUN
ajfsoa-283	198	10	to	to	ADP
ajfsoa-283	198	11	u.s	u.s	PROPN
ajfsoa-283	198	12	.	.	PROPN
ajfsoa-283	198	13	-type	-type	NOUN
ajfsoa-283	198	14	flat	flat	ADJ
ajfsoa-283	198	15	bread	bread	NOUN
ajfsoa-283	198	16	production	production	NOUN
ajfsoa-283	198	17	.	.	PUNCT
ajfsoa-283	199	1	baker	baker	PROPN
ajfsoa-283	199	2	’s	’s	PART
ajfsoa-283	199	3	digest	digest	PROPN
ajfsoa-283	199	4	.	.	PUNCT
ajfsoa-283	200	1	55	55	NUM
ajfsoa-283	200	2	:	:	PUNCT
ajfsoa-283	200	3	73	73	NUM
ajfsoa-283	200	4	-	-	SYM
ajfsoa-283	200	5	81	81	NUM
ajfsoa-283	200	6	.	.	PUNCT
ajfsoa-283	201	1	faridi	faridi	PROPN
ajfsoa-283	201	2	h	h	PROPN
ajfsoa-283	201	3	(	(	PUNCT
ajfsoa-283	201	4	1988	1988	NUM
ajfsoa-283	201	5	)	)	PUNCT
ajfsoa-283	201	6	.	.	PUNCT
ajfsoa-283	202	1	wheat	wheat	NOUN
ajfsoa-283	202	2	:	:	PUNCT
ajfsoa-283	202	3	chemistry	chemistry	NOUN
ajfsoa-283	202	4	and	and	CCONJ
ajfsoa-283	202	5	technology	technology	NOUN
ajfsoa-283	202	6	.	.	PUNCT
ajfsoa-283	203	1	american	american	PROPN
ajfsoa-283	203	2	association	association	PROPN
ajfsoa-283	203	3	of	of	ADP
ajfsoa-283	203	4	cereal	cereal	NOUN
ajfsoa-283	203	5	chemists	chemist	NOUN
ajfsoa-283	203	6	,	,	PUNCT
ajfsoa-283	203	7	st	st	PROPN
ajfsoa-283	203	8	.	.	PROPN
ajfsoa-283	203	9	paul	paul	PROPN
ajfsoa-283	203	10	,	,	PUNCT
ajfsoa-283	203	11	mn	mn	PROPN
ajfsoa-283	203	12	.	.	PROPN
ajfsoa-283	204	1	goecmen	goecmen	PROPN
ajfsoa-283	204	2	d	d	PROPN
ajfsoa-283	204	3	(	(	PUNCT
ajfsoa-283	204	4	1993	1993	NUM
ajfsoa-283	204	5	)	)	PUNCT
ajfsoa-283	204	6	.	.	PUNCT
ajfsoa-283	205	1	the	the	DET
ajfsoa-283	205	2	effect	effect	NOUN
ajfsoa-283	205	3	of	of	ADP
ajfsoa-283	205	4	flour	flour	NOUN
ajfsoa-283	205	5	and	and	CCONJ
ajfsoa-283	205	6	additives	additive	NOUN
ajfsoa-283	205	7	on	on	ADP
ajfsoa-283	205	8	bread	bread	NOUN
ajfsoa-283	205	9	quality	quality	NOUN
ajfsoa-283	205	10	and	and	CCONJ
ajfsoa-283	205	11	staling	staling	NOUN
ajfsoa-283	205	12	.	.	PUNCT
ajfsoa-283	206	1	gida	gida	NOUN
ajfsoa-283	206	2	.	.	PUNCT
ajfsoa-283	207	1	18(5	18(5	NUM
ajfsoa-283	207	2	):	):	PUNCT
ajfsoa-283	207	3	325	325	NUM
ajfsoa-283	207	4	-	-	SYM
ajfsoa-283	207	5	331	331	NUM
ajfsoa-283	207	6	.	.	PUNCT
ajfsoa-283	208	1	hoch	hoch	PROPN
ajfsoa-283	208	2	gj	gj	PROPN
ajfsoa-283	208	3	(	(	PUNCT
ajfsoa-283	208	4	1997	1997	NUM
ajfsoa-283	208	5	)	)	PUNCT
ajfsoa-283	208	6	.	.	PUNCT
ajfsoa-283	209	1	whey	whey	PROPN
ajfsoa-283	209	2	to	to	PART
ajfsoa-283	209	3	go	go	VERB
ajfsoa-283	209	4	:	:	PUNCT
ajfsoa-283	209	5	new	new	ADJ
ajfsoa-283	209	6	applications	application	NOUN
ajfsoa-283	209	7	for	for	ADP
ajfsoa-283	209	8	concentrated	concentrated	ADJ
ajfsoa-283	209	9	whey	whey	PROPN
ajfsoa-283	209	10	proteins	protein	NOUN
ajfsoa-283	209	11	are	be	AUX
ajfsoa-283	209	12	both	both	ADV
ajfsoa-283	209	13	functional	functional	ADJ
ajfsoa-283	209	14	,	,	PUNCT
ajfsoa-283	209	15	healthy	healthy	ADJ
ajfsoa-283	209	16	.	.	PUNCT
ajfsoa-283	210	1	food	food	NOUN
ajfsoa-283	210	2	-	-	PUNCT
ajfsoa-283	210	3	processing	processing	NOUN
ajfsoa-283	210	4	58(3	58(3	NOUN
ajfsoa-283	210	5	):	):	PUNCT
ajfsoa-283	210	6	51	51	NUM
ajfsoa-283	210	7	-	-	SYM
ajfsoa-283	210	8	53	53	NUM
ajfsoa-283	210	9	.	.	PUNCT
ajfsoa-283	211	1	jooyandeh	jooyandeh	NOUN
ajfsoa-283	211	2	h	h	PROPN
ajfsoa-283	211	3	(	(	PUNCT
ajfsoa-283	211	4	2006	2006	NUM
ajfsoa-283	211	5	)	)	PUNCT
ajfsoa-283	211	6	.	.	PUNCT
ajfsoa-283	212	1	quality	quality	NOUN
ajfsoa-283	212	2	improvement	improvement	NOUN
ajfsoa-283	212	3	of	of	ADP
ajfsoa-283	212	4	iranian	iranian	ADJ
ajfsoa-283	212	5	lavash	lavash	NOUN
ajfsoa-283	212	6	bread	bread	NOUN
ajfsoa-283	212	7	18	18	NUM
ajfsoa-283	212	8	th	th	X
ajfsoa-283	212	9	indian	indian	PROPN
ajfsoa-283	212	10	convention	convention	PROPN
ajfsoa-283	212	11	of	of	ADP
ajfsoa-283	212	12	food	food	NOUN
ajfsoa-283	212	13	scientists	scientist	NOUN
ajfsoa-283	212	14	and	and	CCONJ
ajfsoa-283	212	15	technologists	technologist	NOUN
ajfsoa-283	212	16	,	,	PUNCT
ajfsoa-283	212	17	hyderabad	hyderabad	PROPN
ajfsoa-283	212	18	,	,	PUNCT
ajfsoa-283	212	19	india	india	PROPN
ajfsoa-283	212	20	.	.	PUNCT
ajfsoa-283	213	1	p.	p.	NOUN
ajfsoa-283	213	2	80	80	NUM
ajfsoa-283	213	3	.	.	PUNCT
ajfsoa-283	214	1	jooyandeh	jooyandeh	NOUN
ajfsoa-283	214	2	h	h	PROPN
ajfsoa-283	214	3	,	,	PUNCT
ajfsoa-283	214	4	minhas	minhas	PROPN
ajfsoa-283	214	5	ks	ks	PROPN
ajfsoa-283	214	6	,	,	PUNCT
ajfsoa-283	214	7	amarjit	amarjit	ADJ
ajfsoa-283	214	8	kaur	kaur	PROPN
ajfsoa-283	214	9	(	(	PUNCT
ajfsoa-283	214	10	2009	2009	NUM
ajfsoa-283	214	11	)	)	PUNCT
ajfsoa-283	214	12	.	.	PUNCT
ajfsoa-283	215	1	sensory	sensory	ADJ
ajfsoa-283	215	2	quality	quality	NOUN
ajfsoa-283	215	3	and	and	CCONJ
ajfsoa-283	215	4	chemical	chemical	NOUN
ajfsoa-283	215	5	composition	composition	NOUN
ajfsoa-283	215	6	of	of	ADP
ajfsoa-283	215	7	wheat	wheat	NOUN
ajfsoa-283	215	8	breads	bread	NOUN
ajfsoa-283	215	9	supplemented	supplement	VERB
ajfsoa-283	215	10	with	with	ADP
ajfsoa-283	215	11	fermented	ferment	VERB
ajfsoa-283	215	12	whey	whey	NOUN
ajfsoa-283	215	13	protein	protein	NOUN
ajfsoa-283	215	14	concentrate	concentrate	NOUN
ajfsoa-283	215	15	and	and	CCONJ
ajfsoa-283	215	16	whey	whey	PROPN
ajfsoa-283	215	17	permeate	permeate	VERB
ajfsoa-283	215	18	.	.	PUNCT
ajfsoa-283	216	1	j.	j.	PROPN
ajfsoa-283	216	2	food	food	PROPN
ajfsoa-283	216	3	sci	sci	PROPN
ajfsoa-283	216	4	.	.	PROPN
ajfsoa-283	216	5	technol	technol	PROPN
ajfsoa-283	216	6	.	.	PUNCT
ajfsoa-283	217	1	in	in	ADP
ajfsoa-283	217	2	press	press	NOUN
ajfsoa-283	217	3	.	.	PUNCT
ajfsoa-283	218	1	46	46	NUM
ajfsoa-283	218	2	:	:	SYM
ajfsoa-283	218	3	2	2	X
ajfsoa-283	218	4	.	.	NUM
ajfsoa-283	218	5	kadharmestan	kadharmestan	PROPN
ajfsoa-283	218	6	c	c	X
ajfsoa-283	218	7	,	,	PUNCT
ajfsoa-283	218	8	baik	baik	PROPN
ajfsoa-283	218	9	bk	bk	PROPN
ajfsoa-283	218	10	,	,	PUNCT
ajfsoa-283	218	11	czuchajowska	czuchajowska	PROPN
ajfsoa-283	218	12	z	z	PROPN
ajfsoa-283	218	13	(	(	PUNCT
ajfsoa-283	218	14	1998	1998	NUM
ajfsoa-283	218	15	)	)	PUNCT
ajfsoa-283	218	16	.	.	PUNCT
ajfsoa-283	219	1	whey	whey	PROPN
ajfsoa-283	219	2	protein	protein	NOUN
ajfsoa-283	219	3	concentrate	concentrate	NOUN
ajfsoa-283	219	4	treated	treat	VERB
ajfsoa-283	219	5	with	with	ADP
ajfsoa-283	219	6	heat	heat	NOUN
ajfsoa-283	219	7	or	or	CCONJ
ajfsoa-283	219	8	high	high	ADJ
ajfsoa-283	219	9	hydrostatic	hydrostatic	ADJ
ajfsoa-283	219	10	pressure	pressure	NOUN
ajfsoa-283	219	11	in	in	ADP
ajfsoa-283	219	12	wheatbased	wheatbased	ADJ
ajfsoa-283	219	13	products	product	NOUN
ajfsoa-283	219	14	.	.	PUNCT
ajfsoa-283	220	1	cereal	cereal	NOUN
ajfsoa-283	220	2	chem	chem	NOUN
ajfsoa-283	220	3	.	.	PUNCT
ajfsoa-283	221	1	75(5	75(5	NUM
ajfsoa-283	221	2	):	):	PUNCT
ajfsoa-283	221	3	762	762	NUM
ajfsoa-283	221	4	-	-	SYM
ajfsoa-283	221	5	766	766	NUM
ajfsoa-283	221	6	.	.	PUNCT
ajfsoa-283	222	1	kenny	kenny	PROPN
ajfsoa-283	222	2	s	s	PROPN
ajfsoa-283	222	3	,	,	PUNCT
ajfsoa-283	222	4	wehrle	wehrle	PROPN
ajfsoa-283	222	5	k	k	PROPN
ajfsoa-283	222	6	,	,	PUNCT
ajfsoa-283	222	7	auty	auty	PROPN
ajfsoa-283	222	8	m	m	PROPN
ajfsoa-283	222	9	,	,	PUNCT
ajfsoa-283	222	10	arendt	arendt	PROPN
ajfsoa-283	222	11	ek	ek	PROPN
ajfsoa-283	222	12	(	(	PUNCT
ajfsoa-283	222	13	2002	2002	NUM
ajfsoa-283	222	14	)	)	PUNCT
ajfsoa-283	222	15	.	.	PUNCT
ajfsoa-283	223	1	influence	influence	NOUN
ajfsoa-283	223	2	of	of	ADP
ajfsoa-283	223	3	sodium	sodium	NOUN
ajfsoa-283	223	4	caseinate	caseinate	NOUN
ajfsoa-283	223	5	and	and	CCONJ
ajfsoa-283	223	6	whey	whey	NOUN
ajfsoa-283	223	7	protein	protein	NOUN
ajfsoa-283	223	8	on	on	ADP
ajfsoa-283	223	9	baking	bake	VERB
ajfsoa-283	223	10	properties	property	NOUN
ajfsoa-283	223	11	and	and	CCONJ
ajfsoa-283	223	12	rheology	rheology	NOUN
ajfsoa-283	223	13	of	of	ADP
ajfsoa-283	223	14	frozen	frozen	ADJ
ajfsoa-283	223	15	dough	dough	NOUN
ajfsoa-283	223	16	.	.	PUNCT
ajfsoa-283	224	1	cereal	cereal	NOUN
ajfsoa-283	224	2	chem	chem	NOUN
ajfsoa-283	224	3	.	.	PUNCT
ajfsoa-283	225	1	78(4	78(4	NUM
ajfsoa-283	225	2	):	):	PUNCT
ajfsoa-283	225	3	458	458	NUM
ajfsoa-283	225	4	-	-	SYM
ajfsoa-283	225	5	463	463	NUM
ajfsoa-283	225	6	.	.	PUNCT
ajfsoa-283	226	1	kwan	kwan	PROPN
ajfsoa-283	226	2	wo	will	AUX
ajfsoa-283	226	3	,	,	PUNCT
ajfsoa-283	226	4	kowalski	kowalski	PROPN
ajfsoa-283	226	5	br	br	PROPN
ajfsoa-283	226	6	(	(	PUNCT
ajfsoa-283	226	7	1980	1980	NUM
ajfsoa-283	226	8	)	)	PUNCT
ajfsoa-283	226	9	.	.	PUNCT
ajfsoa-283	227	1	data	datum	NOUN
ajfsoa-283	227	2	analysis	analysis	NOUN
ajfsoa-283	227	3	of	of	ADP
ajfsoa-283	227	4	sensory	sensory	ADJ
ajfsoa-283	227	5	scores	score	NOUN
ajfsoa-283	227	6	j.	j.	PROPN
ajfsoa-283	227	7	food	food	PROPN
ajfsoa-283	227	8	sci	sci	PROPN
ajfsoa-283	227	9	.	.	PROPN
ajfsoa-283	228	1	45	45	NUM
ajfsoa-283	228	2	:	:	PUNCT
ajfsoa-283	228	3	213	213	NUM
ajfsoa-283	228	4	-	-	SYM
ajfsoa-283	228	5	216	216	NUM
ajfsoa-283	228	6	.	.	PUNCT
ajfsoa-283	229	1	maleki	maleki	VERB
ajfsoa-283	229	2	m	m	PROPN
ajfsoa-283	229	3	,	,	PUNCT
ajfsoa-283	229	4	daghir	daghir	PROPN
ajfsoa-283	229	5	s	s	PROPN
ajfsoa-283	229	6	(	(	PUNCT
ajfsoa-283	229	7	1967	1967	NUM
ajfsoa-283	229	8	)	)	PUNCT
ajfsoa-283	229	9	.	.	PUNCT
ajfsoa-283	230	1	effect	effect	NOUN
ajfsoa-283	230	2	of	of	ADP
ajfsoa-283	230	3	baking	bake	VERB
ajfsoa-283	230	4	on	on	ADP
ajfsoa-283	230	5	retention	retention	NOUN
ajfsoa-283	230	6	of	of	ADP
ajfsoa-283	230	7	thiamine	thiamine	NOUN
ajfsoa-283	230	8	,	,	PUNCT
ajfsoa-283	230	9	riboflavin	riboflavin	NOUN
ajfsoa-283	230	10	and	and	CCONJ
ajfsoa-283	230	11	niacin	niacin	NOUN
ajfsoa-283	230	12	in	in	ADP
ajfsoa-283	230	13	arabic	arabic	ADJ
ajfsoa-283	230	14	bread	bread	NOUN
ajfsoa-283	230	15	.	.	PUNCT
ajfsoa-283	231	1	cereal	cereal	NOUN
ajfsoa-283	231	2	chem	chem	NOUN
ajfsoa-283	231	3	.	.	PUNCT
ajfsoa-283	232	1	,44	,44	PUNCT
ajfsoa-283	232	2	:	:	PUNCT
ajfsoa-283	232	3	483	483	NUM
ajfsoa-283	232	4	-	-	SYM
ajfsoa-283	232	5	487	487	NUM
ajfsoa-283	232	6	.	.	PUNCT
ajfsoa-283	233	1	paulley	paulley	PROPN
ajfsoa-283	233	2	fg	fg	PROPN
ajfsoa-283	233	3	,	,	PUNCT
ajfsoa-283	233	4	williams	williams	PROPN
ajfsoa-283	233	5	pc	pc	PROPN
ajfsoa-283	233	6	,	,	PUNCT
ajfsoa-283	233	7	preston	preston	PROPN
ajfsoa-283	233	8	kr	kr	PROPN
ajfsoa-283	233	9	(	(	PUNCT
ajfsoa-283	233	10	1998	1998	NUM
ajfsoa-283	233	11	)	)	PUNCT
ajfsoa-283	233	12	.	.	PUNCT
ajfsoa-283	234	1	effects	effect	NOUN
ajfsoa-283	234	2	of	of	ADP
ajfsoa-283	234	3	ingredients	ingredient	NOUN
ajfsoa-283	234	4	and	and	CCONJ
ajfsoa-283	234	5	processing	processing	NOUN
ajfsoa-283	234	6	conditions	condition	NOUN
ajfsoa-283	234	7	on	on	ADP
ajfsoa-283	234	8	bread	bread	NOUN
ajfsoa-283	234	9	quality	quality	NOUN
ajfsoa-283	234	10	when	when	SCONJ
ajfsoa-283	234	11	baking	bake	VERB
ajfsoa-283	234	12	syrian	syrian	ADJ
ajfsoa-283	234	13	twolayered	twolayere	VERB
ajfsoa-283	234	14	flat	flat	ADJ
ajfsoa-283	234	15	bread	bread	NOUN
ajfsoa-283	234	16	from	from	ADP
ajfsoa-283	234	17	canadian	canadian	ADJ
ajfsoa-283	234	18	wheat	wheat	NOUN
ajfsoa-283	234	19	in	in	ADP
ajfsoa-283	234	20	a	a	DET
ajfsoa-283	234	21	traveling	travel	VERB
ajfsoa-283	234	22	oven	oven	NOUN
ajfsoa-283	234	23	.	.	PUNCT
ajfsoa-283	235	1	cereal	cereal	NOUN
ajfsoa-283	235	2	food	food	NOUN
ajfsoa-283	235	3	world	world	NOUN
ajfsoa-283	235	4	92(2	92(2	NUM
ajfsoa-283	235	5	):	):	PUNCT
ajfsoa-283	235	6	91	91	NUM
ajfsoa-283	235	7	-	-	SYM
ajfsoa-283	235	8	95	95	NUM
ajfsoa-283	235	9	.	.	PUNCT
ajfsoa-283	236	1	powers	power	NOUN
ajfsoa-283	236	2	jj	jj	PROPN
ajfsoa-283	236	3	(	(	PUNCT
ajfsoa-283	236	4	1984	1984	NUM
ajfsoa-283	236	5	)	)	PUNCT
ajfsoa-283	236	6	.	.	PUNCT
ajfsoa-283	237	1	using	use	VERB
ajfsoa-283	237	2	general	general	ADJ
ajfsoa-283	237	3	statistical	statistical	ADJ
ajfsoa-283	237	4	programs	program	NOUN
ajfsoa-283	237	5	to	to	PART
ajfsoa-283	237	6	evaluate	evaluate	VERB
ajfsoa-283	237	7	sensory	sensory	ADJ
ajfsoa-283	237	8	data	datum	NOUN
ajfsoa-283	237	9	.	.	PUNCT
ajfsoa-283	238	1	food	food	NOUN
ajfsoa-283	238	2	technol	technol	NOUN
ajfsoa-283	238	3	.	.	PUNCT
ajfsoa-283	239	1	38	38	NUM
ajfsoa-283	239	2	:	:	SYM
ajfsoa-283	239	3	74	74	NUM
ajfsoa-283	239	4	-	-	SYM
ajfsoa-283	239	5	82	82	NUM
ajfsoa-283	239	6	.	.	PUNCT
ajfsoa-283	240	1	qarooni	qarooni	PROPN
ajfsoa-283	240	2	j	j	PROPN
ajfsoa-283	240	3	,	,	PUNCT
ajfsoa-283	240	4	orth	orth	PROPN
ajfsoa-283	240	5	ra	ra	PROPN
ajfsoa-283	240	6	,	,	PUNCT
ajfsoa-283	240	7	wootton	wootton	PROPN
ajfsoa-283	240	8	m	m	PROPN
ajfsoa-283	240	9	(	(	PUNCT
ajfsoa-283	240	10	1987	1987	NUM
ajfsoa-283	240	11	)	)	PUNCT
ajfsoa-283	240	12	.	.	PUNCT
ajfsoa-283	241	1	a	a	DET
ajfsoa-283	241	2	test	test	NOUN
ajfsoa-283	241	3	baking	baking	NOUN
ajfsoa-283	241	4	technique	technique	NOUN
ajfsoa-283	241	5	for	for	ADP
ajfsoa-283	241	6	arabic	arabic	ADJ
ajfsoa-283	241	7	bread	bread	NOUN
ajfsoa-283	241	8	quality	quality	NOUN
ajfsoa-283	241	9	.	.	PUNCT
ajfsoa-283	242	1	j.	j.	PROPN
ajfsoa-283	242	2	cereal	cereal	PROPN
ajfsoa-283	242	3	sci	sci	PROPN
ajfsoa-283	242	4	.	.	PROPN
ajfsoa-283	243	1	6	6	NUM
ajfsoa-283	243	2	:	:	SYM
ajfsoa-283	243	3	81	81	NUM
ajfsoa-283	243	4	-	-	SYM
ajfsoa-283	243	5	90	90	NUM
ajfsoa-283	243	6	.	.	PUNCT
ajfsoa-283	244	1	qarooni	qarooni	PROPN
ajfsoa-283	244	2	j	j	PROPN
ajfsoa-283	244	3	,	,	PUNCT
ajfsoa-283	244	4	ponte	ponte	PROPN
ajfsoa-283	244	5	jg	jg	PROPN
ajfsoa-283	244	6	,	,	PUNCT
ajfsoa-283	244	7	posner	posner	NOUN
ajfsoa-283	244	8	es	es	NOUN
ajfsoa-283	244	9	(	(	PUNCT
ajfsoa-283	244	10	1992	1992	NUM
ajfsoa-283	244	11	)	)	PUNCT
ajfsoa-283	244	12	.	.	PUNCT
ajfsoa-283	245	1	flat	flat	ADJ
ajfsoa-283	245	2	breads	bread	NOUN
ajfsoa-283	245	3	of	of	ADP
ajfsoa-283	245	4	the	the	DET
ajfsoa-283	245	5	world	world	NOUN
ajfsoa-283	245	6	.	.	PUNCT
ajfsoa-283	246	1	cereal	cereal	NOUN
ajfsoa-283	246	2	foods	food	NOUN
ajfsoa-283	246	3	world	world	NOUN
ajfsoa-283	246	4	,	,	PUNCT
ajfsoa-283	246	5	37(12	37(12	NUM
ajfsoa-283	246	6	):	):	PUNCT
ajfsoa-283	246	7	863	863	NUM
ajfsoa-283	246	8	-	-	SYM
ajfsoa-283	246	9	865	865	NUM
ajfsoa-283	246	10	.	.	PUNCT
ajfsoa-283	247	1	rantamaki	rantamaki	PROPN
ajfsoa-283	247	2	p	p	X
ajfsoa-283	247	3	,	,	PUNCT
ajfsoa-283	247	4	tossavainen	tossavainen	PROPN
ajfsoa-283	247	5	o	o	NOUN
ajfsoa-283	247	6	,	,	PUNCT
ajfsoa-283	247	7	outinen	outinen	PROPN
ajfsoa-283	247	8	m	m	PROPN
ajfsoa-283	247	9	,	,	PUNCT
ajfsoa-283	247	10	tupasel	tupasel	PROPN
ajfsoa-283	247	11	t	t	PROPN
ajfsoa-283	247	12	,	,	PUNCT
ajfsoa-283	247	13	koskinen	koskinen	PROPN
ajfsoa-283	247	14	p	p	PROPN
ajfsoa-283	247	15	(	(	PUNCT
ajfsoa-283	247	16	2006	2006	NUM
ajfsoa-283	247	17	)	)	PUNCT
ajfsoa-283	247	18	.	.	PUNCT
ajfsoa-283	248	1	food	food	NOUN
ajfsoa-283	248	2	applications	application	NOUN
ajfsoa-283	248	3	of	of	ADP
ajfsoa-283	248	4	the	the	DET
ajfsoa-283	248	5	whey	whey	PROPN
ajfsoa-283	248	6	protein	protein	NOUN
ajfsoa-283	248	7	fractions	fraction	NOUN
ajfsoa-283	248	8	produced	produce	VERB
ajfsoa-283	248	9	in	in	ADP
ajfsoa-283	248	10	pilot	pilot	NOUN
ajfsoa-283	248	11	scale	scale	NOUN
ajfsoa-283	248	12	processes	process	NOUN
ajfsoa-283	248	13	.	.	PUNCT
ajfsoa-283	249	1	i.	i.	NOUN
ajfsoa-283	249	2	bread	bread	PROPN
ajfsoa-283	249	3	.	.	PUNCT
ajfsoa-283	250	1	milchwissenschaft	milchwissenschaft	NOUN
ajfsoa-283	250	2	,	,	PUNCT
ajfsoa-283	250	3	61(1	61(1	NOUN
ajfsoa-283	250	4	):	):	PUNCT
ajfsoa-283	250	5	65	65	NUM
ajfsoa-283	250	6	-	-	SYM
ajfsoa-283	250	7	68	68	NUM
ajfsoa-283	250	8	.	.	PUNCT
ajfsoa-283	251	1	riera	riera	PROPN
ajfsoa-283	251	2	-	-	PUNCT
ajfsoa-283	251	3	rodriguez	rodriguez	PROPN
ajfsoa-283	251	4	f	f	PROPN
ajfsoa-283	251	5	(	(	PUNCT
ajfsoa-283	251	6	2000	2000	NUM
ajfsoa-283	251	7	)	)	PUNCT
ajfsoa-283	251	8	.	.	PUNCT
ajfsoa-283	252	1	functional	functional	ADJ
ajfsoa-283	252	2	properties	property	NOUN
ajfsoa-283	252	3	of	of	ADP
ajfsoa-283	252	4	milk	milk	NOUN
ajfsoa-283	252	5	proteins.alimentacion	proteins.alimentacion	NOUN
ajfsoa-283	252	6	-	-	PUNCT
ajfsoa-283	252	7	equipos	equipos	PROPN
ajfsoa-283	252	8	-	-	PUNCT
ajfsoa-283	252	9	y	y	PROPN
ajfsoa-283	252	10	-	-	PUNCT
ajfsoa-283	252	11	tecnologia	tecnologia	NOUN
ajfsoa-283	252	12	-	-	PUNCT
ajfsoa-283	252	13	alimentacion	alimentacion	NOUN
ajfsoa-283	252	14	equiposy	equiposy	NOUN
ajfsoa-283	252	15	-	-	PUNCT
ajfsoa-283	252	16	tecnologia	tecnologia	NOUN
ajfsoa-283	252	17	.	.	PUNCT
ajfsoa-283	253	1	21(170	21(170	NOUN
ajfsoa-283	253	2	):	):	PUNCT
ajfsoa-283	253	3	43	43	NUM
ajfsoa-283	253	4	-	-	SYM
ajfsoa-283	253	5	53	53	NUM
ajfsoa-283	253	6	.	.	PUNCT
ajfsoa-283	254	1	saxena	saxena	PROPN
ajfsoa-283	254	2	dc	dc	PROPN
ajfsoa-283	254	3	,	,	PUNCT
ajfsoa-283	254	4	rao	rao	NOUN
ajfsoa-283	254	5	ph	ph	PROPN
ajfsoa-283	254	6	(	(	PUNCT
ajfsoa-283	254	7	1996	1996	NUM
ajfsoa-283	254	8	)	)	PUNCT
ajfsoa-283	254	9	.	.	PUNCT
ajfsoa-283	255	1	effect	effect	NOUN
ajfsoa-283	255	2	of	of	ADP
ajfsoa-283	255	3	different	different	ADJ
ajfsoa-283	255	4	baking	baking	NOUN
ajfsoa-283	255	5	modes	mode	NOUN
ajfsoa-283	255	6	on	on	ADP
ajfsoa-283	255	7	the	the	DET
ajfsoa-283	255	8	physico	physico	NOUN
ajfsoa-283	255	9	-	-	PUNCT
ajfsoa-283	255	10	chemical	chemical	ADJ
ajfsoa-283	255	11	and	and	CCONJ
ajfsoa-283	255	12	sensory	sensory	ADJ
ajfsoa-283	255	13	characteristics	characteristic	NOUN
ajfsoa-283	255	14	of	of	ADP
ajfsoa-283	255	15	tandoori	tandoori	NOUN
ajfsoa-283	255	16	roti	roti	NOUN
ajfsoa-283	255	17	.	.	PUNCT
ajfsoa-283	256	1	z	z	NOUN
ajfsoa-283	256	2	lebensm	lebensm	PROPN
ajfsoa-283	256	3	.	.	PUNCT
ajfsoa-283	257	1	unters	unter	NOUN
ajfsoa-283	257	2	.	.	PUNCT
ajfsoa-283	258	1	forsch	forsch	PROPN
ajfsoa-283	258	2	.	.	PUNCT
ajfsoa-283	259	1	262	262	NUM
ajfsoa-283	259	2	-	-	SYM
ajfsoa-283	259	3	267	267	NUM
ajfsoa-283	259	4	.	.	PUNCT
ajfsoa-283	259	5	367	367	NUM
ajfsoa-283	259	6	afr	afr	NOUN
ajfsoa-283	259	7	.	.	PUNCT
ajfsoa-283	260	1	j.	j.	PROPN
ajfsoa-283	260	2	food	food	PROPN
ajfsoa-283	260	3	sci	sci	PROPN
ajfsoa-283	260	4	.	.	PUNCT
ajfsoa-283	261	1	res	res	PROPN
ajfsoa-283	261	2	.	.	PUNCT
ajfsoa-283	262	1	trierum	trierum	INTJ
ajfsoa-283	262	2	gv	gv	ADP
ajfsoa-283	262	3	(	(	PUNCT
ajfsoa-283	262	4	2002	2002	NUM
ajfsoa-283	262	5	)	)	PUNCT
ajfsoa-283	262	6	.	.	PUNCT
ajfsoa-283	263	1	whey	whey	PROPN
ajfsoa-283	263	2	versus	versus	ADP
ajfsoa-283	263	3	skimmed	skimmed	PROPN
ajfsoa-283	263	4	based	base	VERB
ajfsoa-283	263	5	calf	calf	NOUN
ajfsoa-283	263	6	milk	milk	NOUN
ajfsoa-283	263	7	replacers	replacer	NOUN
ajfsoa-283	263	8	.	.	PUNCT
ajfsoa-283	264	1	int	int	NOUN
ajfsoa-283	264	2	.	.	PUNCT
ajfsoa-283	265	1	dairy	dairy	NOUN
ajfsoa-283	265	2	topics	topic	NOUN
ajfsoa-283	265	3	1(7	1(7	NUM
ajfsoa-283	265	4	):	):	PUNCT
ajfsoa-283	265	5	20	20	NUM
ajfsoa-283	265	6	-	-	SYM
ajfsoa-283	265	7	21	21	NUM
ajfsoa-283	265	8	.	.	PUNCT
ajfsoa-283	266	1	vetter	vetter	PROPN
ajfsoa-283	266	2	jl	jl	PROPN
ajfsoa-283	266	3	(	(	PUNCT
ajfsoa-283	266	4	1984	1984	NUM
ajfsoa-283	266	5	)	)	PUNCT
ajfsoa-283	266	6	.	.	PUNCT
ajfsoa-283	267	1	whey	whey	PROPN
ajfsoa-283	267	2	and	and	CCONJ
ajfsoa-283	267	3	whey	whey	PROPN
ajfsoa-283	267	4	products	product	NOUN
ajfsoa-283	267	5	in	in	ADP
ajfsoa-283	267	6	bakery	bakery	NOUN
ajfsoa-283	267	7	applications	application	NOUN
ajfsoa-283	267	8	.	.	PUNCT
ajfsoa-283	268	1	in	in	ADP
ajfsoa-283	268	2	proceedings	proceeding	NOUN
ajfsoa-283	268	3	of	of	ADP
ajfsoa-283	268	4	the	the	DET
ajfsoa-283	268	5	whey	whey	PROPN
ajfsoa-283	268	6	products	products	PROPN
ajfsoa-283	268	7	conference	conference	PROPN
ajfsoa-283	268	8	,	,	PUNCT
ajfsoa-283	268	9	chicago	chicago	PROPN
ajfsoa-283	268	10	,	,	PUNCT
ajfsoa-283	268	11	illinois	illinois	PROPN
ajfsoa-283	268	12	,	,	PUNCT
ajfsoa-283	268	13	pp.132	pp.132	PROPN
ajfsoa-283	268	14	-	-	PUNCT
ajfsoa-283	268	15	135	135	NUM
ajfsoa-283	268	16	williams	williams	PROPN
ajfsoa-283	268	17	pc	pc	PROPN
ajfsoa-283	268	18	,	,	PUNCT
ajfsoa-283	268	19	el	el	PROPN
ajfsoa-283	268	20	-	-	PUNCT
ajfsoa-283	268	21	harameim	harameim	PROPN
ajfsoa-283	268	22	fj	fj	PROPN
ajfsoa-283	268	23	,	,	PUNCT
ajfsoa-283	268	24	nelson	nelson	PROPN
ajfsoa-283	268	25	w	w	PROPN
ajfsoa-283	268	26	,	,	PUNCT
ajfsoa-283	268	27	srivastava	srivastava	PROPN
ajfsoa-283	268	28	j	j	PROPN
ajfsoa-283	268	29	(	(	PUNCT
ajfsoa-283	268	30	1988	1988	NUM
ajfsoa-283	268	31	)	)	PUNCT
ajfsoa-283	268	32	.	.	PUNCT
ajfsoa-283	269	1	evaluation	evaluation	NOUN
ajfsoa-283	269	2	of	of	ADP
ajfsoa-283	269	3	wheat	wheat	NOUN
ajfsoa-283	269	4	quality	quality	NOUN
ajfsoa-283	269	5	for	for	ADP
ajfsoa-283	269	6	the	the	DET
ajfsoa-283	269	7	baking	baking	NOUN
ajfsoa-283	269	8	of	of	ADP
ajfsoa-283	269	9	syrian	syrian	ADJ
ajfsoa-283	269	10	-	-	PUNCT
ajfsoa-283	269	11	type	type	NOUN
ajfsoa-283	269	12	two	two	NUM
ajfsoa-283	269	13	-	-	PUNCT
ajfsoa-283	269	14	layered	layer	VERB
ajfsoa-283	269	15	flat	flat	ADJ
ajfsoa-283	269	16	breads	bread	NOUN
ajfsoa-283	269	17	.	.	PUNCT
ajfsoa-283	270	1	j.	j.	PROPN
ajfsoa-283	270	2	cereal	cereal	PROPN
ajfsoa-283	270	3	sci	sci	PROPN
ajfsoa-283	270	4	.	.	PROPN
ajfsoa-283	271	1	7	7	NUM
ajfsoa-283	271	2	:	:	SYM
ajfsoa-283	271	3	195	195	NUM
ajfsoa-283	271	4	-	-	PUNCT
ajfsoa-283	271	5	207	207	NUM
ajfsoa-283	271	6	.	.	PUNCT