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Bread staling: Effect of gluten on physico-chemical properties and molecular mobility

✍ Scribed by Curti, Elena (author);Carini, Eleonora (author);Tribuzio, Giovanni (author);Vittadini, Elena (author)

Book ID
122159750
Publisher
Academic Press
Year
2014
Tongue
English
Weight
821 KB
Volume
59
Category
Article
ISSN
1096-1127

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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