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The role of the gluten network in the crispness of bread crust

✍ Scribed by C. Primo-Martín; A. van de Pijpekamp; T. van Vliet; H.H.J. de Jongh; J.J. Plijter; R.J. Hamer

Book ID: 113697721
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 344 KB
Volume: 43
Category: Article
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2005.12.007

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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