*3.1. Materials*

Two batches of commercial wheat flour (Lantmännen Cerealia) were obtained from Lantmännen Unibake, Hatting, Denmark. The first batch, which was used for consistography, alveography, and bread baking for volume measurement, had a moisture content of

14.2% and a protein content of 12.6% (dry matter basis). The second batch, which was used for bread baking for staling measurements, had a moisture content of 14.1% and a protein content of 14.5% (dry matter basis). The moisture content of the flour was determined according to AACC method 44–15.02 [60], and the protein content was determined by the Kjeldahl method as described in AACC method 46–11.02 [61]. α-cyclodextrin (food grade), β-cyclodextrin (pharma grade), and γ-cyclodextrin (food grade) were provided by Wacker Chemie. Sodium chloride was from VWR, and dry yeast (Lesaffre) was obtained from the local supermarket.
