Abstract
AbstractAn attempt has been made to deduce a theoretical equation describing the firming processes accompanying the ageing of the crumb of bread. The model proposed is based on separate contributions by the starch and gluten components. In the case of the starch, firming was considered to be due to development of regions of crystallinity within the physically discrete granules. With the structurally continuous gluten fraction, the firming process was attributed to the migration of water (at one time forming part of the structure of the protein) to the starch. The natural ratio of starch to gluten (6:1) in wheat flour ensures that the firming of the continuous phase, resulting from the previously established moisture re‐distribution, together with the retrogradation of the starch, more than compensate for the slight softening of the starch caused by the small relative increase in its moisture level.
Published Version
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