面包老化（Bread staling）.docVIP

面包老化（Bread staling） Bread aging,.Txt real good friends are not together, there are endless topics, but together, even if they do not speak, will not feel embarrassed. When you look at other people, you are also the scenery in other peoples eyes. The road to tomorrow must remember the road that we walked yesterday and the road we are walking today. Bread aging is another reason for the poor quality of bread in addition to microbial spoilage. Understanding the various phenomena and influencing factors of aging can help the bakery to improve the formula, composition, processing and packaging of bread. Aging phenomenon: (1) internal tissue sclerosis: Internal tissue sclerosis (Crumb, firming) is due to changes in the structure of starch. The starch granules of wheat flour is composed of amylose and amylopectin in the baking process, the starch granules to swelling, amylose free out, when the bread cools, the amylose is linked together, constitute the shape and strength of bread specific; in starch granules in amylopectin. In the baking process slowly bonded together, with the growth of the storage time, the internal organizational structure is more and more strong, and the hardening of tissue. (2) change of water content: Volatilization and redistribution of moisture can promote aging. Without the packaging of bread because of the evaporation of the water will lose 10% of the weight, and packaged bread, it will lose 1% pounds; and even if the same moisture content, unpackaged bread is dry, this is because the water molecules from the center part to bread crust, and the starch inside to protein caused by. (3) softening of skins: In the packaging of bread, skin softening (Crust softening) is due to water from the original 12% increased to 28%, which makes the dry crisp, good taste, high freshness of the epidermis, a poor quality of soft texture and strong toughness. (4) loss and change of scent: Some volatile components in bread are volatile and cause loss and change of a