Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging

•Surface distribution of the effect of anti-staling enzymes visualized with NIR-HSI.•PCA and MCR models for the visualization of the chemical effects of staling in bread.•PLS for pixel-to-pixel prediction of hardness in the slices.•Action of anti-staling enzymes fully studied and understood.•Handlin...

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