Antistaling effects of some hydrocolloids (guar gum, xanthan, and sodium alginate; 0.3 g/100 g flour) and modified starches (acetylated, oxidized and hydroxypropylated corn starches; 10 g replacing flour) on bread during cold storage (4 °C for 10 d) were investigated. Loaf volume, moisture content, texture, and the degree of starch recrystallization of the bread crumb were examined. The minor addition of hydrocolloids increased the loaf volume of fresh bread and retarded textural changes of crumb induced by cold storage. The partial replacement (10%) of flour with modified starches induced antistaling effects similar to those obtained by hydrocolloid addition. In particular, acetylated or hydroxypropylated starches were more effective than oxidized starch. Crystallinity analysis of bread crumb using X-ray diffraction pattern revealed that the effects of hydrocolloids and modified starches on the starch recrystallization were not substantial. Amorphous rearrangements in starch were responsible for changes in crumb texture during storage, and the minor addition of hydrocolloids and the partial replacement of flour with modified starches retarded the rearrangement induced by the storage.

冷藏期间（4°C 10），某些水胶体（瓜尔胶，黄原胶和藻酸钠； 0.3 g / 100 g面粉）和改性淀粉（乙酰化，氧化和羟丙基化的玉米淀粉； 10 g代替面粉）对面包的保鲜效果d）进行了调查。检查面包屑的面包体积，水分含量，质地和淀粉的重结晶程度。少量添加水状胶体增加了新鲜面包的面包体积，并延缓了冷藏引起的面包屑的质地变化。用改性淀粉部分替代面粉（10％）可以产生保鲜效果，类似于通过添加水胶体获得的效果。特别地，乙酰化或羟丙基化的淀粉比氧化淀粉更有效。用X射线衍射图分析面包屑的结晶度表明，水胶体和改性淀粉对淀粉重结晶的影响不大。淀粉的无定形重排是储存过程中面包屑质地变化的原因，水胶体的少量添加和改性淀粉对面粉的部分替代会延缓由储存引起的重排。