面点面包、糕点等淀粉类食物烘烤后,淀粉直链老化而变得柔软。随着放置时间延长,支链淀粉内部结构缔合,柔软的面包会变陈而变硬。在低温时变陈得较快,因而冰箱储存会让面点变硬。西红柿西红柿经低温储存后,肉质呈水泡状,显得软烂,煮不熟,无鲜味,易酸败腐烂。黄瓜青椒冷藏后会变黑、变软、变味。黄瓜表皮会呈水浸状,长 Pasta bread, cakes and other starchy food baking, the starch straight chain aging becomes soft. As the shelf life is extended, the internal structure of amylopectin associates and the soft bread becomes harder and harder. Chen becomes faster at low temperatures, so refrigerator storage will make pasta harden. Tomatoes stored at low temperature, the succulent was blistery, it seems soft rotten, cooked unfamiliar, no flavor, easy to rot and pickled. After the cucumber green peppers will be black, softened, become bad. Cucumber epidermis will be flooded, long