食品化学课件1培训教材.ppt

Starch staling Starch staling occur rapidly in water content of 30%-60%. Starch staling does not occur when water content decrease to 10%-15%. ? Several enzymatic changes do not occur at low aw (0.25-0.3) - diffusional limitations - low molecular mobility does not allow enzyme and substrate rearrangements Enzymatic Changes ? Non-enzymatic browning (Maillard reaction, caramellisation) reactions may occur in most low and intermediate moisture foods ? Non-enzymatic browning is extremely low or does not occur at low aw(0.2) - slow molecular motions - production of water in the re