Bread staling flavor production, but the study found that adding pectin bread tasting scores than the control group, high flavor, but is still in storage than the control group after seven days fresh.

• 面包老化味道产生，但是研究发现，添加果胶的面包在品评分数上比对照组的香味高，而在储藏七天之后依旧比对照组新鲜。