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The Effect of Non‐Gluten Proteins on the Staling of Bread
Author(s) -
Gerrard Juliet A.,
Abbot Rebecca C.,
Newberry Marcus P.,
Gilpin Margy J.,
Ross Marcela,
Fayle Siân E.
Publication year - 2001
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200106)53:6<278::aid-star278>3.0.co;2-3
Subject(s) - gluten , food science , starch , volume (thermodynamics) , wheat flour , wheat gluten , chemistry , wheat starch , wheat bread , physics , thermodynamics
As part of our studies on the mechanisms of bread staling, starch bread was used as a research tool that enables us to gain insights into the individual contributions that starch and gluten have on staling. Reconstitution experiments have demonstrated that bread of equivalent specific loaf volume stales at the same rate irrespective of protein concentration, or type of protein. However, other properties of bread, such as specific loaf volume, may be altered by specifically changing the protein component in the flour.