面包老化

主配料对面包老化的影响研究

Effect of SSL , Water and Shortening on Bread Staling

面包老化研究中新技术及研究进展

New technology involved in research on bread staling

板栗粉对面包老化及品质影响的研究

Effect of chestnut powder on bake quality and anti-aging of bread

并对抑制面包老化，全面提高面包质量的研究趋势进行了展望。

And in the end , the research trends were also put forward .

耐热木聚糖酶对面包老化作用探讨

Effect of a Thermostable Xylanase on Bread - staling

添加剂对面包老化的影响

Influence of Additive on the Staling of Bread

酶制剂对国产面粉烘焙品质和面包老化影响的研究

Study on the Effect of Enzyme on Baking Quality of Domestic Flour and Bread Staling

面包老化作用的研究进展&老化机理探讨

Research Progress in Bread Staling-Mechanism

面包老化抑制因素研究

Studies on the Bread Staling

研究表明，当添加膨化玉米粉5%，大豆磷脂0.5%～1.0%，α-淀粉酶0.06%时能较好地延缓面包的老化，并同时改善面包的品质。

The result shows that the bread with good quality which has a property of anti-aging can be got when adding 0.06 % of α amylase , 5 % of corn powder , or 0.5 % ~ 1.0 % of soybean phospholipids into ingredients of bread .

经研究表明，适量的胡麻胶对增大面包比容、延长老化有明显的效果。

The result showed that the quality of bread was improved significantly by adding the flaxseed gum .

但面包和蛋糕在老化过程中损失水分则造成质量缺陷。

Bread and cake in the course of becoming stale lose some water and this is a quality defect .

通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，研究了赖氨酸作为面包添加剂的可行性。

In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality , baking quality and aging of bread during storage .

将脱毒亚麻籽粕粉按一定比例添加到高筋粉中，探讨其对面团流变学特性、面团微观结构、面包烘焙特性及面包贮存过程中老化程度的影响。

The effects of different proportion of detoxicating linseed meal flour on the high-gluten wheat flour dough rheologic characteristic ( fariograph and extensograph ), dough microstructure , bread baking properties and bread staling and retrogradation during the storage period were investigated .

添加芹菜粉后的面包易于消化吸收，可以延缓面包的老化速度，提高面包的品质。

And the celery powder could be easy to digest , delay the aging speed and enhance the quality of bread .

与普通软质面包相比，短期贮存（<72h），糯玉米软质面包老化作用缓慢；

As compared with ordinary soft roll , the staling of waxy maize soft roll was slower .