摘要
研究了面包在长期贮存过程中的硬度变化。结果表明,面包硬度在贮存的前几周不断增加,随后增加缓慢;检测分析发现,面包中支链淀粉的结晶和水分的迁移变化规律相似,合理使用添加剂可以延缓面包的硬化。
Alteration of bread hardness during long-term preservation was investigated in this study. The results indicated that bread hardness increased insistently in the beginning few weeks during storage, and exhibited slow elevation in the following period. The tests analyses demonstrated that amylopectin crystallization and water mobility in the bread showed the resembling regulation. Appropriate utilization of additive could be used to defer bread hardness.
出处
《中国农学通报》
CSCD
北大核心
2010年第6期54-59,共6页
Chinese Agricultural Science Bulletin
