Role of Water in Bread Staling: A Review
2008
Choi, Y.J. (Seoul National University, Seoul, Republic of Korea) | Ahn, S.C. (Pusan National University College of Medicine, Busan, Republic of Korea) | Choi, H.S. (Kyung Hee University, Yongin, Republic of Korea) | Hwang, D.K. (Kyung Hee University, Yongin, Republic of Korea) | Kim, B.Y. (Kyung Hee University, Yongin, Republic of Korea) | Baik, M.Y. (Kyung Hee University, Yongin, Republic of Korea), E-mail: [email protected]
Bread is an essential food consumed worldwide. Bread rapidly loses its desirable texture and flavor qualities associated with freshness through a process known as staling. The shelf life of bread is limited by this staling leading to economical losses in the range of one billion dollars per year. There are a number of mechanisms thought to be related to the staling process, such as water migration and redistribution, starch retrogradation, and gluten transformation. In this review, roles of water and water migration oil bread staling are summarized and discussed.
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