Gray J A, Bemiller J N
Authors Gray and BeMiller are Ph.D. student and Professor, respectively, with the Whistler Center for Carbohydrate Research, Dept. of Food Science, Purdue Univ., West Lafayette, Ind., U.S.A. Direct inquiries to author BeMiller (E-mail:
Compr Rev Food Sci Food Saf. 2003 Jan;2(1):1-21. doi: 10.1111/j.1541-4337.2003.tb00011.x.
The molecular basis of staling is examined by reviewing what is known about the components of wheat flour, factors that affect staling rate, and the various mechanisms that have been proposed. The conclusion reached is that bread staling is a complex phenomenon in which multiple mechanisms operate. Polymer crystallizations with the formation of supermolecular structures are certainly involved. The most plausible hypothesis is that retrogradation of amylopectin occurs, and because water molecules are incorporated into the crystallites, the distribution of water is shifted from gluten to starch/amylopectin, thereby changing the nature of the gluten network. The role of additives may be to change the nature of starch protein molecules, to function as plasticizers, and/or to retard the redistribution of water between components. Nothing more definite can be concluded at this time.
通过回顾关于小麦粉成分、影响陈化速率的因素以及已提出的各种机制的已知信息，研究了陈化的分子基础。得出的结论是，面包陈化是一个涉及多种机制的复杂现象。超分子结构形成过程中的聚合物结晶肯定与之相关。最合理的假设是支链淀粉发生了回生，并且由于水分子被纳入微晶中，水的分布从面筋转移到淀粉/支链淀粉，从而改变了面筋网络的性质。添加剂的作用可能是改变淀粉蛋白分子的性质、充当增塑剂和/或延缓各成分之间水的重新分布。目前还无法得出更确切的结论。
