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Cereal Chem 67:188-191   |  VIEW ARTICLE

Texture Characteristics of Reheated Bread.

D. E. Rogers, L. C. Doescher, and R. C. Hoseney. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Bread slices were reheated in a conventional oven, microwave oven, or steam chamber. Samples were evaluated for toughness subjectively and objectively, using a method developed for the Instron universal testing machine. Toughness was not simply a function of moisture content of the bread after reheating, but rather depended upon the method of reheating. The solubility of gluten protein from bread and gluten balls was determined in 1% sodium dodecyl sulfate containing various amounts of mercaptoethanol. Steamed bread and gluten samples gave lower solubilities than did the other samples at low levels of mercaptoethanol, indicating that they were more highly cross-linked by disulfide bonds.

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