A novel starch bread that contained no gluten was found to firm at a rate comparable to a normal standard bread made from wheat flour. Treatment of both the starch and the standard bread with Novamyl, an antistaling enzyme mix, inhibited firming. 13C CP/MAS NMR studies showed that the decreased firming of the Novamyl‐treated starch bread was correlated with decreased starch retrogradation. For the Novamyl‐treated bread the increase in retrograded starch over six days following baking was about 11% compared to an increase of over 200% for the untreated bread. These results suggests that starch retrogradation is sufficient to cause bread firming.
reinstated as a valid species. Recently collected material of these Laoma spp. from a wide spread of localities in New Zealand shows that reabsorption of apertural lamellae during growth does not change their configuration in the manner proposed by Suter (1891: 283-285). All species discussed here are endemic to New Zealand. They overlap tightly in their distribution but are often allopatric at local scale, around Auckland-Waitemata-Hauraki Gulf, North Island, while elsewhere they are geographically well-separated. The naturally uncommon L. labyrinthica (Three Kings Islands) is the only species of conservation concern in this group.
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