Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization.

Foods · 2024 · PMC10855756 · PMID 38338532

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an increasing trendno p-value reported

After 7 days of storage, the values of R 1047/1022 and R 995/1022 showed an increasing trend, which was attributed to the rearrangement of amylopectin and the formation of an ordered structure [ 47 ].

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