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Staling

Last updated Apr 20, 2026See step-by-step tutorial
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Description

Process that makes bread less palatable

Technical

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 less suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling.

Sensory Profile

Aroma ()

cardboard-likemustygrassymetallicrancid

Wine Analogy

Oxidized white wine

Coffee Analogy

Day-old brewed coffee

Perfume Analogy

Wet newspaper

Culinary Applications

Bread puddingEnglandUtilizes stale bread's absorbent properties
PanzanellaItalyStale bread maintains structure in salad
French toastFranceStale bread absorbs custard without disintegrating

Dietary

VeganVegetarianHalalKosherwheat

Research Evidence

What science says

technique parameter

Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes

waxy wheat flours (WWF) retard bread staling

technique parameter

Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes

enzymes retard bread staling

process mechanism

Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling

amylopectin retrogradation causes bread staling

process mechanism

Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling

water redistribution causes bread staling

ingredient property

The breads had higher moisture content, softer texture and delayed staling when stored for 24–96 h at 25C.

tomato pomace powder delays staling

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