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A contribution to the study of staling of white bread: effect of water and hydrocolloid

✍ Scribed by S. Davidou; M. Le Meste; E. Debever; D. Bekaert

Book ID
114200761
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
863 KB
Volume
10
Category
Article
ISSN
0268-005X

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## The Effect of Non-Gluten Proteins on the Staling of Bread 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 hav