Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
Anti-staling agents with different mechanisms were added to a normal white wheat bread to investigate the relation between bread staling, amylopectin retrogradation and water-related properties (i.e. water content and distribution between crumb and crust). Bread was baked both as pan-baked and freestanding loaves. The anti-staling agents maltogenic alpha-amylase, distilled monoglyceride and lipase