Accepted Manuscript Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modelling of hardness and resilience José Manuel Amigo, Arantxa del Olmo Alvarez, Merete Møller Engelsen, Henrik Lundkvist, Søren Balling Engelsen PII: S0308-8146(16)30339-9 DOI: http://dx.doi.org/10.1016/j.foodchem.2016.02.162 Reference: FOCH 18883 To appear in: Food Chemistry Received Date: 23 November 2015 Revised Date: 2 February 2016 Accepted Date: 29 February 2016 Please cite this article as: Amigo, J.M., del Olmo Alvarez, A., Engelsen, M.M., Lundkvist, H., Engelsen, S.B., Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modelling of hardness and resilience, Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem. 2016.02.162 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.