Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage

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

Mould spoilage of bread: the problem and some solutions

J.D. Legan · International Biodeterioration & Biodegradation · 1993 · 265 citations

Agriculture, Food Science, Microbiology +12

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

Effect of native lipids, shortening, and bread moisture on bread firming

D. E. Rogers, Kathleen Zeleznak, Chao‐Sung Lai et al. · 1988 · 169 citations

Agriculture, Biochemistry, Food Science +14

A study of the bread-baking process. I: A phenomenological model

Bruno Zanoni, Claudio Peri, Sauro Pierucci · Journal of Food Engineering · 1993 · 148 citations

Agriculture, Food Science, Food Processing +4