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在西方国家,面包是餐桌上的主食,面包的质量与人们的健康和幸福息息相关。随着经济水平的提高,面包已经悄悄走进了我们的生活。但是,老化的面包口感差,易掉屑且香味丧失,不为广大消费者所接受。我们需要研究面包老化的机理,并从理论上寻找抑制面包老化的方法,提高面包的质量。本文综述了近年来国内外对面包老化的研究结果,从水分、淀粉结晶、添加剂、淀粉酶、贮存和温度几方面论述了抑制面包老化的方法。并对抑制面包老化,全面提高面包质量的研究趋势进行了展望。
Abstract：Bread is the staple food in western,being closely relation with the health and happiness.With the development of economics,bread had come into our daily lives.But the staled bread lost its good touch,color and flavoring during the storage,which couldnt 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.
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基本信息:
DOI：
中图分类号:TS213.21
引用信息:
[1]张超,卢艳,黄卫宁,陈正行.面包老化抑制因素的研究[J].中国食品添加剂,2005(05):26-29.
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