Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

•Aqualysin 1 inhibition by wheat flour extract is temperature dependent.•Gluten hydrolysis by aqualysin 1 starts above 80 °C in bread making.•High degree of gluten hydrolysis but small impact on bread crumb texture.•Starch gelatinization is main contributor to overall bread crumb texture.•Thermoset...

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