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

• Published in: Die Stärke Vol. 53; no. 6; pp. 278 - 280
• Main Authors: Gerrard, Juliet A., Abbot, Rebecca C., Newberry, Marcus P., Gilpin, Margy J., Ross, Marcela, Fayle, Siân E.
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag GmbH 01.06.2001; WILEY‐VCH Verlag GmbH; Wiley-VCH
• Subjects: Biological and medical sciences; Cereal and baking product industries; Coeliac disease; Food industries; Fundamental and applied biological sciences. Psychology; Non-gluten proteins; Specific loaf volume; Staling; Starch bread; Bakery product; Property composition relationship; Starch; Staling; Plant protein; Coeliac disease; Polysaccharide; Gluten; Texture; Rheological properties; Bread
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/1521-379X(200106)53:6<278::AID-STAR278>3.0.CO;2-3

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 have demonstrated that bread of equivalent specific loaf volume stales at the same rate irrespective of protein concentration, or type of protein. However, other properties of bread, such as specific loaf volume, may be altered by specifically changing the protein component in the flour.