|
|||||
|
|
| 面包长期贮存过程中的硬化研究 | |
| 引用本文： | 张晓娟,王强,钱平. 面包长期贮存过程中的硬化研究[J]. 中国农学通报, 2010, 26(6): 54-59 |
| 作者姓名： | 张晓娟 王强 钱平 |
| 作者单位： | 1. 中国农业科学院农产品加工所,北京100094;总后军需装备研究所,北京,100010 2. 中国农业科学院农产品加工所,北京,100094 3. 总后军需装备研究所,北京,100010 |
| 摘 要： | 本文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。 |
| 关 键 词： | 面包 硬化 支链淀粉 水分活度 添加剂 |
| 收稿时间： | 2009-11-11 |
| 修稿时间： | 2009-12-10 |
Study on the Bread Hardening during Long-term Storage |
|
| Zhang Xiaojuan,Wang Qiang,Qian Ping. Study on the Bread Hardening during Long-term Storage[J]. Chinese Agricultural Science Bulletin, 2010, 26(6): 54-59 | |
| Authors: | Zhang Xiaojuan Wang Qiang Qian Ping |
| Affiliation: | Zhang Xiaojuan1,2,Wang Qiang1,Qian Ping2 (1Institute of Agro-Food Science , Technology,Chinese Academy of Agricultural Science,Beijing 100094,2 The Quartermaster Equipment Institute of GLD of PLA,Beijing 100010) |
| Abstract: | 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. |
| Keywords: | bread hardness amylopectin water activity additive |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
| 点击此处可从《中国农学通报》浏览原始摘要信息 | |
| 点击此处可从《中国农学通报》下载全文 | |