Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

► High amylose or modified starches were incorporated into gluten-free bread. ► Chemically modified starches caused the increase in volume of the loaves. ► Modified starches caused decreased average cell size, and increased their number. ► Crumb structure became more elastic in term of stress relaxation. ► High amylose starch caused deterioration of structural properties of the crumb.