The staling of yeast bread appears to involve, to a major degree, the

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The staling of yeast bread appears to involve, to a major degree, the

The staling of yeast bread appears to involve, to a major degree, the

▸ Maillard reaction.

▸ gliadin portion of gluten.

▸ amylose fraction of starch.

▸ amylopectin fraction of starch.

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Introductory Foods

Edition: 14^th

Authors: Scheule, Bennion

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