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Latest Proofing Stories

2014-08-27 16:22:21

LAVAL, QC, Aug. 27, 2014 /PRNewswire/ - Alimentation Couche-Tard Inc. (TSX: ATD.A ATD.B) will be issuing on September 3, 2014 the financial results for its first quarter of 2015. Therefore, Couche-Tard invites analysts known to the Corporation to send their two questions to its management before 11:00 AM (ET) on September 3, 2014. Financial analysts and investors who wish to listen to the webcast on Couche-Tard's results which will take place online on September 3, 2014 at 2:30...

2014-06-27 16:21:35

LAVAL, QC, June 27, 2014 /PRNewswire/ - Alimentation Couche-Tard Inc. (TSX: ATD.A ATD.B), will be issuing on July 7, 2014 the financial results for its fourth quarter of 2014. Therefore, Couche-Tard invites analysts known to the Corporation to send their two questions to its management before 11:00 AM (ET) on July 7, 2014. Financial analysts and investors who wish to listen to the webcast on Couche-Tard's results which will take place online on July 7, 2014 at 2:30 P.M. (ET) can...

2014-03-12 12:21:32

LAVAL, QC, March 12, 2014 /PRNewswire/ - Alimentation Couche-Tard Inc. (TSX: ATD.A ATD.B) will be issuing on March 18, 2014 the financial results for its third quarter of fiscal 2014. Therefore, Couche-Tard invites analysts known to the Corporation to send their two questions to its management, before 11:00 A.M. (ET) on March 18, 2014. Financial analysts and investors who wish to listen to the webcast on Couche-Tard's results which will take place online on March 18, 2014 at...

2007-10-14 03:00:17

By Junqueira, Roberto M Rocha, Fabricio; Moreira, Maurilio A; Castro, Inar A ABSTRACT Soybean lipoxygenase addition in wheat bread doughs is widely used to improve the crumb color and rheology but little is known about the variability of the activity of lipoxygenase under diverse breadmaking conditions. Thus the objective of this study was to evaluate how soybean lipoxygenase can affect bleaching, volume, and sensory characteristics of French breads when proofing time and wheat flour...

2007-05-04 09:00:22

By Xiujin, Zhang; Jinquan, Sun; Zaigui, Li ABSTRACT Diacetyl tartaric acid ester of monoglycerides (DATEM) is a kind of anionic emulsifier. To date, the positive effect of DATEM on the volume of bread has been reported, but the effects on Chinese steamed bread (CSB) quality and other parameters for bread quality are still unclear. The effects of DATEM on the characteristics of dough and the qualities of CSB and bread were investigated. The results showed that, the effects of DATEM on the...


Word of the Day
cock-a-hoop
  • Exultant; jubilant; triumphant; on the high horse.
  • Tipsy; slightly intoxicated.
This word may come from the phrase 'to set cock on hoop,' or 'to drink festively.' Its origin otherwise is unclear. A theory, according to the Word Detective, is that it's a 'transliteration of the French phrase 'coq a huppe,' meaning a rooster displaying its crest ('huppe') in a pose of proud defiance.' Therefore, 'cock-a-hoop' would 'liken a drunken man to a boastful and aggressive rooster.'
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