Effects of sourdough and enzymes on staling of high-fibre wheat bread

Bread Staling: Molecular Basis and Control

Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 742 citations

Agriculture, Biochemistry, Food Science +15

Combined Effect of Sourdough Lactic Acid Bacteria and Additives on Bread Firmness and Staling

Aldo Corsetti, Marco Gobbetti, B. De Marco et al. · Journal of Agricultural and Food Chemistry · 2000 · 259 citations

Agriculture, Food Science, Microbiology +17

A mechanism of bread firming. I. Role of starch swelling

Margrit Martin, Kathleen Zeleznak, R.C. Hoseney · Europe PMC (PubMed Central) · 1991 · 240 citations

Agriculture, Biochemistry, Food Science +9

Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch‐Degrading Enzymes

Susanna Hug-Iten, Felix Escher, Béatrice Conde‐Petit · Cereal Chemistry · 2003 · 236 citations

Agriculture, Biochemistry, Food Science +16

Changes in bread firmness and moisture during long-term storage

Haibin He, R. C. Hoseney · 1990 · 233 citations

Agriculture, Food Science, Cereal Science +13