Cereal Chem 58:186 - 190. | VIEW
B. L. D'Appolonia and M. M. Morad. Copyright 1981 by the American Association of Cereal Chemists, Inc.
Bread staling studies, although conducted for many years, have still not completely answered all of the questions associated with this phenomenon. Although almost everyone agrees that starch retrogradation is the most important single factor causing crumb firmness, the importance of other contributing factors and the means of retarding firming remain open to question. In this review, various aspects of bread staling are discussed. Recent studies conducted on the effect of surfactants on total water-solubles, soluble starch, and amylose content in bread crumb are presented, as are the effects of baking procedure and surfactants on the pasting properties of bread crumb.