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Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling.
Staling was once thought to be only caused by moisture loss from baked products. This theory was quickly disproved over 150 years ago. Now, it is associated with the retrogradation or recrystallization of starch molecules. It can even occur without water loss from the crumb. How staling works
1 de ene. de 2015 · The term ‘staling’ refers to the gradually decreasing consumer acceptance of bread due to all the chemical and physical changes that occur in the crust and crumb during storage excluding microbial spoilage (Bechtel et al. 1953 ). The result of these changes is a product which the consumer no longer considers ‘fresh’.
How staling works. Staling occurs in products that contain starch, such as bread, buns and cakes. It begins immediately after bread comes out of the oven. Then, gelatinized starch starts to cool down to an ambient temperature and solidify, leading to retrogradation and molecular realignment. Retrogradation of amylopectin in bread is a slow process.
stale: [noun] urine of a domestic animal (such as a horse).
The Concept of ‘Bread Staling’. Bread ‘Staling’ in a broad context refers to all the changes, which occur in bread after baking causing it to become ‘stale’ resulting in decreased consumer acceptance and spoilage. Bread staling is predominantly a process of chemical and physical change in the baked bread which reduces it palatability by impacting its taste and also makes it dry and ...
