Staling of bread: Role of amylose and amylopectin and influence of starch-degrading enzymes From: Cereal Chemistry | Date: November 1, 2003| Author: Conde-Petit, B; Escher, F; Hug-Iten, S | Copyright American Association of Cereal Chemists Nov/Dec 2003. Provided by ProQuest LLC.Copyright information

ABSTRACT

The present investigation aims at understanding the mechanism of bread firming during staling. Changes in the starch fraction due to the addition of amylases and their influence on the texture of bread crumb were studied during aging and after rebaking of stale bread. Pan bread was prepared by a conventional baking procedure. The influence of three different starch-degrading enzymes, a conventional [alpha]-amylase, a maltogenic [alpha]-amylase, and a [beta]-amylase were invest...

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