Staling of bread

Morgan, K R., Furneaux, R. H., and Stanley, R. A. (1992). Observation by solid-state -3C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread. Carbohydr. Res. 235 15-22. 

Electrophoresis of proteins on starch thin layers,969 starch columns,970 and starch gels971,972 has been reviewed. Partition chromatography of ribo-nucleosides on starch973 and the possibility of making plastics from starch and proteins974 have also been discussed. The effect of protein-starch complexes on the staling of bread was discussed by Hampel.975 All of these studies suggest the formation of starch-protein complexes. 

Figure 6 Schematic presentation of a model for staling of bread as based on changes in the starch fraction, (a) fresh bread (b) stale bread...

E 471) additive retarding the staling of bread, and in whipped toppings... 

R. H. Wrlson, B. J. Goodfellow, P. S. Belton, B. G. Osborne, G. Oliver, P. L. Russell. Comparison of Fourier Transform mid infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread. J Sci FoodAgric 54 471-483, 1991. 

Eliasson, A.C., and Larsson, K. 1993. Cereals in Breadmaking. Marcel Dekker, New York. Erlander, S.R., and Erlander, L.G. 1968. Explanation of ionic sequences in various phenomena. X. Protein-carbohydrate interactions on mechanisms of staling of breads. Starch/ Staerke 21 305-315. 

Amylopectin differs from amylose in that its retr< adation from solution is slow. The setting of starch gels (cornstarch puddings) and the staling of bread are, however, due to amylopectin separation. With iodine amylopectin gives a purple to red color, and it may be distingui ed from amylose in a potentiometric titration with iodine, since it does not form a complex. 

Katz JR. The physical chemistry of starch and bread making. I the changes in the Rontgen spectrum of starch during baking and staling of bread [abstract A]. Zphysik Chem 1930 150 37-59. 

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