相对于大部分饼干和蛋糕来说,面包的保质期是最短的。面包的变质,一般是变硬变粗糙、发霉、馅料腐坏等,往往最常见的原因就是第一个:变硬变粗糙导致口感变差。而引起这一变化的原因,就是淀粉的老化。淀粉的老化反应从面包出炉的那一刻就开始了,在室温下,面包老化得比较缓慢,在较低温度的时候,老化反应会大大加速。所以,只要有可能,面包在室温下保存最佳。但是有一些面包,如冷加工的调理面包、加了易变质的水果、 Compared to most biscuits and cakes, the shelf life of bread is the shortest. The deterioration of bread, the general is hardened rough, moldy, rotten stuffing, often the most common reason is the first one: hardening becomes rough lead to taste worse. The reason for this change is the aging of starch. The aging reaction of starch begins when the bread is baked. At room temperature, the bread ages slowly, and at lower temperatures, the aging reaction is greatly accelerated. So, whenever possible, bread is best preserved at room temperature. But there are some breads, such as cold-processed condiments, added perishable fruits,