Bread Staling: Molecular Basis and Control.

By J. A. Gray, J. BeMiller. Comprehensive Reviews in Food Science and Food Safety, 2003

754 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health (2014, background): “Additives, such as hydrocolloids, proteins, enzymes, antioxidants, emulsifiers, and preservatives, are commonly used in the industry in order to improve dough properties, enhance quality, and extend the shelf life of breads (Gray and Bemiller 2003; Sluimer 2005).”
Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread (2005, positive): “Also, the solubilisation of arabinoxylans during sourdough fermentation might reduce bread staling as pentosans have been postulated to prevent starch-gluten interactions responsible for staling (Gray and Bemiller 2003).”
Overview of Sourdough Technology: from Production to Marketing (2018, background): “Together with staling, the growth of mold is also responsible for shortening the shelf life of bread products (Gray and Bemiller 2003).”
Structure-function relationships of starch components (2015, background): “One reason baked products become stale during storage is starch polymer retrogradation [141], which is the recrystallization process of glucan chains in gelatinized starch.”