Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads From: Cereal Chemistry | Date: May 1, 2005| Author: Hendrix, Suzanne B; Hess, William M; Huber, Clayton S; Pike, Oscar A; Ahlborn, Gene J | Copyright American Association of Cereal Chemists May/Jun 2005. Provided by ProQuest LLC.Copyright information

ABSTRACT

Staling over a 120-hr period was compared in a gluten-free rice bread, a low-protein starch bread, and two gluten-containing breads (standard wheat and added-protein wheat) using quantitative descriptive analysis (QDA), critical stress values obtained by mechanical compression testing, and scanning electron microscopy (SEM). The gluten-free rice bread had the highest QDA scores for both moistness and overall freshness, whereas the low-protein starch bread had the lowest scores...