面包老化的机理及控制途径  

Mechanism and Controlling Methods of the Bread Staling

作　　者：吴昌术[1] 刘双[1] Wu Changshu et al(Institute of Biological Engineering, Wuhu Vocational Technical College, Wuhu 241000, China)

机构地区：[1]芜湖职业技术学院生物工程学院,安徽芜湖241000

出　　处：《安徽农学通报》2017年第5期100-102,114,共4页Anhui Agricultural Science Bulletin

基　　金：安徽省教育厅项目(2015zy086);安徽省自然科学研究重点项目(KJ2016A765)

摘　　要：面包是一种大众化焙烤食品,它具有营养价值高,质地松软,易吸收以及特殊色、香、味等特点,深受大众喜爱。随着经济的发展,以及人们消费观念的更新,面包在人们饮食生活中将占据越来越重要的地位。但面包保鲜期短,易发生老化,老化后面包吃起来口感粗糙,掉屑且消化率低,让消费者难以接受,因此探寻控制面包老化的方法,对延长面包的保鲜期意义十分重大。该文论述了面包老化的机理及控制面包老化的措施。Bread is a kind of popular baked food, and it possesses many characteristics as high nutritive value, fluffy texture, easy to be absorbed, and special color, aroma, and taste, which make bread well received by the public. With the development of economy, people＇s consumption idea has been updated, and bread will play a more and more important role in people＇s diet. However, the fresbing time of bread is short, thus it is prone to staling, and those staling bread tastes rough, laky and is less likely to be digested, all of which are difficult for consumers to accept. Thus, to extend the refreshing time of bread, it is of great necessity to explore methods to control the bread from staling. This paper explains the mechanism of the bread staling and controlling methods of the bread staling.

关 键 词：面包 老化 机理 延缓 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]