A A C C   2 0 0 0   A n n u a l   M e e t i n g

Several theories have been put forward regarding the factors involved in staling of bread. Despite much research on the subject, the mechanism of bread staling remains under debate. The presented study illuminates the key factors involved in staling of bread by elucidating the correlation between textural changes of bread and the degradation pattern of starch. Important findings have been achieved by investigating the effect of various ingredients in bread systems. The following ingredients were included in the study: monoglycerides native gluten thermostable alfa-amylase beta-amylase maltogenic amylase amyloglucosidase Degradation of amylopectin and amylose during baking is elucidated by determination of dextrin profile, chain length distribution and DSC data using a starch bread model system together with real bread systems. The correlation between initial and long term textural changes, degradation pattern of starch and reduction of retrogradation will be discussed. The presented study have led us to a well documented conclusion regarding the role of gluten in staling of bread and have elucidated the mechanistic behaviour of the ideal antistaling ingredient.