Food and Fermentation Industries >

2024 , Vol. 50 >Issue 17: 394 - 404

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037366

Research progress on quality changes and improvement of bread

  • LIU Hengyan ,
  • CHEN Xiujin ,
  • ZANG Peng ,
  • DONG Haisheng ,
  • SUN Jingchao ,
  • ZHAO Wei ,
  • BAI Yubing ,
  • XU Nan ,
  • ZHANG Longzhen ,
  • WANG Xueqing ,
  • DU Bingjian ,
  • WANG Yao ,
  • LI Zhaozhou
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Space nutrition and food engineering key laboratory, China Astronaut Research and Training Center, Beijing 100094, China)

Received date: 2023-09-13

  Revised date: 2023-12-11

  Online published: 2024-10-10

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Abstract

Bread undergoes water loss, oil oxidation, starch aging, and so on during its production and storage, resulting in quality deterioration such as loss of flavor, increased hardness, reduced elasticity, and reduced specific volume.To control the deterioration of bread quality, this article reviewed moisture changes, texture changes, color changes, and flavor changes in bread, as well as various measures to improve bread quality, including adding exogenous substances and applying improved techniques such as frozen dough technology, sour dough fermentation technology, pre-gelatinization technology, extrusion technology, germination technology, and new baking technology, which expects to provide theoretical support for the quality improvement and deterioration control of bread.

Key words： bread; quality change; quality improvement substances; quality improvement technology

Cite this article

LIU Hengyan , CHEN Xiujin , ZANG Peng , DONG Haisheng , SUN Jingchao , ZHAO Wei , BAI Yubing , XU Nan , ZHANG Longzhen , WANG Xueqing , DU Bingjian , WANG Yao , LI Zhaozhou . Research progress on quality changes and improvement of bread[J]. Food and Fermentation Industries, 2024 , 50(17) : 394 -404 . DOI: 10.13995/j.cnki.11-1802/ts.037366

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