【摘要】 对面包贮存过程中 ,面包内水分、淀粉、面筋蛋白所发生的变化及其相互作用进行了较详细的综述 ,并阐述了水分迁移、淀粉重结晶、淀粉与蛋白质的交互作用引起面包老化的机理更多还原

【Abstract】 The change of moisture, starch and gluten protein within bread loaf and their interaction during bread storage were discussed, ?and? the ?mechanism?of?bread?staling?due?to?moisture?redistribution,?starch?re-crystallization ?and ?the interaction between gluten and starch were expounded as well.更多还原