*3.4. Breadmaking II*

Bread for assessment of staling rate was made using the recipe in Table 1, except doughs with 8% CD were omitted. Doughs were made for each type and concentration of CD and mixed for 5 min with a kitchen mixer (Kenwood Chef XL, Havant, UK) at mixing

speed 3 with a final dough temperature of 26 ◦C. The dough was divided into 300 g pieces, rounded, and molded by hand, proofed at ambient temperature (26 ◦C) under a linen cover for 90 min and baked at 200 ◦C for 12 min in an oven (Rational SCC WE 101, Heerbrugg, Switzerland). The loaves were cooled at room temperature for 1 h, after which the breads were weighed, and bread volume was measured using the mustard seed displacement method allowing the specific bread volume to be calculated. Immediately hereafter, the breads were brushed with sodium benzoate solution, sealed in plastic bags, and stored at 19 ◦C for aging studies.
