馒头的老化机理及延缓老化方法的研究进展

Research Progress in Staling Mechanism and Retarding Methods of Steamed Bread

馒头是我国的传统主食,深受人们喜爱。随着主食工业化发展,馒头老化成为馒头工业化过程中的一个难题,给生产和消费带来极大的损失,因此,研究馒头老化机理有着重要的意义。文章综述了近年来国内外关于馒头老化的研究成果,从影响馒头老化的各个因素详细论述馒头老化的机理,并从改善馒头主要成分、贮藏温度、水分含量、加工工艺及添加剂等方面出发,提出延缓馒头老化的方法。

Steamed bread is a traditional staple food in China, which is very popular. Along with the development of staple food industrialization, the stabling of steamed bread is always a difficult problem. Therefore, the study of the stabling mecha- nism of steamed bread has great significance. In this paper, recent research advances at home and abroad are reviewed. Meanwhile, the factors that infulence steamed bread staling are also discussed. Moreover, some strategies for retarding the staling process through improving major ingredients, storage temperature, water content, processing technology and additives are proposed.