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.
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“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
“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
“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
“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
“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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