Fadda C, Sanguinetti A M, Del Caro A, Collar C, Piga A
Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy.
Cereal Group, Food Science Dept, Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain.
Compr Rev Food Sci Food Saf. 2014 Jul;13(4):473-492. doi: 10.1111/1541-4337.12064.
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.
面包陈化是全球范围内导致大量产品浪费的原因。我们回顾了过去10年的文献，旨在对加工/储存参数、抗陈化成分、酸面团技术以及陈化现象的测量方法进行最新综述。许多研究人员一直将兴趣集中在能够延缓陈化的成分选择上，主要是水胶体、糯性小麦粉（WWF）和酶，但人们也通过各种测量方法做出了不同努力来理解面包陈化的分子基础。获得的结果证实了支链淀粉回生和不同聚合物内水分重新分布在决定面包陈化方面的核心作用，但也突出了其他面粉成分（如蛋白质和非淀粉多糖）的重要性。通过热分析、光谱分析、核磁共振、X射线晶体学和比色分析获得的数据指出，需要鼓励使用这些技术中的一种或多种，以便更好地理解陈化机制。迄今为止获得的结果为面包陈化提供了新的见解，但到目前为止，这一现象尚未得到充分阐明。
