The effect of non-gluten proteins on the staling of bread

As part of our studies on the mechanisms of bread staling, starch bread was used as a research tool that enables us to gain insights into the individu al contributions that starch and gluten have on staling. Reconstitution exp eriments have demonstrated that bread of equivalent specific loaf volume st ales at the same rate irrespective of protein concentration, or type of pro tein. However, other properties of bread, such as specific loaf volume, may be altered by specifically changing the protein component in the flour.