Influence of Spring Dextrin on the Amylose Retrogradation

摘要

Currently,α-amylases are commonly employed in bread making.Although it has been studied for many researchers,our understandings of the mechanisms by which amylases retard crumb firming remain a matter of discussion.Palacios et al.suggested the maltooligosaccharides produced by the enzymes did not appear to be responsible for the reduced rates of retrogradation,but they appeared to be an expression of the degree of starch modification that was responsible for the inhibition of retrogradation.Furthermore,Gerrard et al.