As widely accepted, the quality decay of freshly baked bread that affects product shelf life is the results of a complex multifactorial process that involves physical staling, together with microbiological, chemical, and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post-baking. An overview of the recent findings about the mechanism of bread staling was firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra-ingredients commonly utilized for bread fortification was also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long-life bread nor gluten free bakery products were taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induce the bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appears still debated. In this topic, the effect induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra-ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. This article is protected by copyright. All rights reserved.

中文翻译：

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克服面包质量衰减问题：作为生物发酵剂和配方中使用的不同额外成分的函数的面包保质期的主要问题。回顾。

众所周知，影响产品保质期的新鲜出炉面包的质量下降是复杂的多因素过程的结果，该过程涉及物理老化以及微生物、化学和感官腐败。在此背景下，本文对近期有关影响烘焙后面包保质期的主要因素的文献进行了批判性回顾。首先概述了最近关于面包变质机制的发现。之后，还讨论和讨论了面包酵母和酸面团以及通常用于面包强化的额外成分对老化的影响。作为纳入/排除标准，仅考虑涉及小麦面包的论文，而不考虑涉及长寿命面包或无麸质烘焙产品的论文。尽管最近国际科学文献取得了进展，但导致面包变质的整个机制还远未完全了解，用于测量和/或深入描述这一过程的最佳分析方法似乎仍有争议。在本主题中，使用生物发酵剂（面包酵母和酸面团）以及面包配方中包含的一些额外成分对面包保质期的影响已单独作为两个关键问题需要解决和讨论它们对面包老化动力学的影响。本文受版权保护。版权所有。导致面包变质的整个机制还远未完全了解，用于测量和/或深入描述该过程的最佳分析方法似乎仍有争议。在本主题中，使用生物发酵剂（面包酵母和酸面团）以及面包配方中包含的一些额外成分对面包保质期的影响已单独作为两个关键问题需要解决和讨论它们对面包老化动力学的影响。本文受版权保护。版权所有。导致面包变质的整个机制还远未完全了解，用于测量和/或深入描述该过程的最佳分析方法似乎仍有争议。在本主题中，使用生物发酵剂（面包酵母和酸面团）以及面包配方中包含的一些额外成分对面包保质期的影响已单独作为两个关键问题需要解决和讨论它们对面包老化动力学的影响。本文受版权保护。版权所有。s 酵母和酸面团）以及面包配方中包含的一些额外成分已被视为两个关键问题，需要解决和讨论它们对面包老化动力学的影响。本文受版权保护。版权所有。s 酵母和酸面团）以及面包配方中包含的一些额外成分已被视为两个关键问题，需要解决和讨论它们对面包老化动力学的影响。本文受版权保护。版权所有。