论文部分内容阅读
面包在烘烤过程中,面粉中的直链淀粉部分已经老化,这就是面包产生弹性和柔软结构的原因。随着放置时间的延长,面包中的支链淀粉部分的直链部分慢慢缔合,而使柔软的面包逐渐变硬,这种现象叫“变陈”。
Bread During the baking process, the amylose portion of the flour has aged, which is why the bread produces a flexible and soft texture. As time goes on, the linear part of the amylopectin in the bread slowly coalesces and the softer bread gradually hardens, a phenomenon known as “transmigration.”