Food Science and Biotechnology

  • 제17권6호
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  • Pages.1139-1145
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Role of Water in Bread Staling: A Review

  • Choi, Young-Jin (Department of Food Science and Biotechnology, Seoul National University) ;
  • Ahn, Soon-Cheol (Department of Microbiology and Immunology, and Medical Research Institute, Pusan National University College of Medicine) ;
  • Choi, Hyun-Shik (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Hwang, Duck-Ki (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • 발행 : 2008.12.31
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초록

Bread is an essential food consumed worldwide. Bread rapidly loses its desirable texture and flavor qualities associated with freshness through a process known as staling. The shelf life of bread is limited by this staling leading to economical losses in the range of one billion dollars per year. There are a number of mechanisms thought to be related to the staling 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.

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