Cereal Chem 61:281 - 285.  |  VIEW ARTICLE
Effect of Waxy Barley Starch and Reheating on Firmness of Bread Crumb.

K. Ghiasi, R. C. Hoseney, K. Zeleznak, and D. E. Rogers. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Changing the ratio of amylose to amylopectin by adding waxy barley starch to a high-protein wheat flour resulted in loaves of bread that were softer at one day after baking. At days 3 and 5 the breads had firmness equal to the control loaves. Replacing all the wheat starch with waxy barley starch gave loaves that shrank excessively during cooling. Reheating bread in "browning bags" gave softer bread. The degree of softening was temperature dependent and appreared to be caused by at least two mechanisms. Differential scanning calorimetry was used to follow changes in crystallinity in bread crumb. The change in crystallinity did not correlate well with changes in staling (firmness).