With putting the extension of time, the part of straight chain of propping up the chain starch part in the bread is formed and shut slowly, and make the soft bread hard gradually, this kind of phenomenon callsbecomes old .
With putting the extension of time, the part of straight chain of propping up the chain starch part in the bread is formed and shut slowly, and make the soft bread hard gradually, this kind of phenomenon callsbecomes old .
随着放置时间的延长，面包中的支链淀粉部分的直链部分慢慢缔合，而使柔软的面包逐渐变硬，这种现象叫“变陈”。