Chinese Agricultural Science Bulletin ›› 2010, Vol. 26 ›› Issue (6): 54-59.
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Abstract:
Alteration of bread hardness during long-term preservation was investigated in this study. The results indicated that bread hardness increased insistently in the beginning few weeks during storage, and exhibited slow elevation in the following period. The tests analyses demonstrated that amylopectin crystallization and water mobility in the bread showed the resembling regulation. Appropriate utilization of additive could be used to defer bread hardness.
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https://www.casb.org.cn/EN/Y2010/V26/I6/54