title: Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose
abstract: Abstract This study aims to correlate bread staling with starch digestibility rate. The study also investigates the effects of the use of an anti‐staling agent (carboxymethyl cellulose (CMC)) on starch digestion and glycemic index value. The results indicate that CMC utilization has an insignificant effect on a specific volume of bread, but, it decreases the crumb and crust lightness. CMC improves the textural properties of bread and reduces hardness during storage. The highest firmness increase
journal: Starch - Stärke