面包老化抑制因素研究

随着经济水平提高,面包已悄悄走进我们的生活;但是,老化面包口感差,易掉屑且香味丧失,不为广大消费者所接受。为此,需要究面包老化机理,并从理论上寻找抑制面包老化方法,提高面包质量。该文综述近年来国内外对面包老化研究成果,从水分、淀粉结晶、添加剂、淀粉酶、贮存和温度几方面论述抑制面包老化方法;并对抑制面包老化,全面提高面包质量研究趋势进行展望。

Studies on the Bread Staling

With the development of economics, bread had come into our daily lives. But thestaled bread lost its good touch, color and flavoring during the storage, which couldn't be accepted by customer. So in order to improve the bread quality, the mechanism of bread staling should be studied systemically. In this paper, we summarized the previous studies. The evidence showed that the staling was related with the moisture, starch crystallization, amylase, additive and storage temperature. And in the end, the research trends were also put forward.