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© Copyright 2009 AACC International.
Published June 2009.
Wheat constituents and how they impact bread quality
J. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium
Delcour, J. 2009. Wheat constituents and how they impact bread quality. Online. AACC International Cereal Science Knowledge Database
Quality and freshness of foods are high-priority considerations for most consumers. This is especially true with bakery products, where any item perceived as stale is immediately rejected. Bread is of the most important constituents of an equilibrated diet. An important problem, however, is that bread stales at a considerable rate and continuously loses part of its attractivity or in the worst case that it won’t be sold or consumed.
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