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Research Reviews

Role of Water in Bread Staling: A Review

원문정보

Young-Jin Choi, Soon-Cheol Ahn, Hyun-Shik Choi, Duck-Ki Hwang, Byung-Yong Kim, Moo-Yeol Baik

한국식품과학회 Food Science and Biotechnology Volume 17 Number 6 2008.12 pp.1139-1145
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Bread is an essential food consumed worldwide. Bread rapidly loses its desirable texture and flavor qualitiesassociated with freshness through a process known as staling. The shelf life of bread is limited by this staling leading toeconomical losses in the range of one billion dollars per year. There are a number of mechanisms thought to be related to thestaling process, such as water migration and redistribution, starch retrogradation, and gluten transformation. In this review,roles of water and water migration on bread staling are summarized and discussed.

목차

Abstract
 Introduction
 Molecular Interaction of Water with Starch andGluten
 Proposed Bread Staling Models
 Role of Water and Water Redistribution on BreadStaling
 Acknowledgments
 References

키워드

저자정보

  • Young-Jin Choi Department of Food Science and Biotechnology, Seoul National University, Seoul 151-921, Korea
  • Soon-Cheol Ahn Department of Microbiology and Immunology, and Medical Research Institute, Pusan National University College of Medicine, Busan 609-735, Korea
  • Hyun-Shik Choi Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 446-701, Korea
  • Duck-Ki Hwang Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 446-701, Korea
  • Byung-Yong Kim Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 446-701, Korea
  • Moo-Yeol Baik Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 446-701, Korea

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