面包老化是面包在贮藏过程中质量降低的现象，表现为表皮失去光泽、芳香消失、水分减少、瓤中淀粉凝沉、硬化掉渣、可溶性淀粉减少等。面包老化主要是由于面包中主要成分如淀粉、蛋白质、脂类等在焙烤和贮存过程中所发生的化学和物理变化及它们之间的相互作用。此外，还受水分、温度、加工工艺、面包添加剂等多种因素相互影响。
对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标和仪器测定指标进行相关性研究。
The correlation of sensory evaluation and instrumental test for the bread made in different flours and the aging bread were studied in this paper.
添加芹菜粉后的面包易于消化吸收，可以延缓面包的老化速度，提高面包的品质。
And the celery powder could be easy to digest, delay the aging speed and enhance the quality of bread.
通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，研究了赖氨酸作为面包添加剂的可行性。
In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality, baking quality and aging of bread during storage.
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