And, to a limited extent, reheating cures it. Even though retrogradation is a curse for the bread baker, it can be useful too.
For example, have you ever tried to fry rice when it has been freshly cooked? Nasty, right?
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Sticky, gummy and mushy. And that reason is retrogradation.
How bread goes stale - Science & Tricks - Food Crumbles
When cooked rice is chilled, the outer starch shell hardens, keeping the grains light and separate when you re-heat them. Once that shell hardens, it also reduces the amount of flavoring the rice will absorb. And the same thing happens when you make a potato salad. Ever wondered why the texture of a warm potato salad is so different from one served cold?
The Complexities of Bread Staling
Again though, be sure to dress the potatoes lightly before cooling — just a sprinkling of vinegar will do the trick. This is true only to a limited extent, and only with very careful cooking — you want to maintain the water at degrees, well below a simmer, during the initial cooking. Are you a food geek? About Us. Brand Publishing. Times News Platforms.
Facebook Twitter Show more sharing options Share Close extra sharing options. June 24, Russ Parsons. Bread staling has been the subject of a number of studies to obtain an understanding of its intrinsic mechanism and thereby modify dough recipes to increase shelf life.
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Lipids affect loaf volume and produce a significant anti-staling effect. Non-starch polysaccharides, like arabinoxylans and arabinogalactans, which are often bound to a protein moiety, are also believed to have an anti-staling effect.
The viscosity of the inter-phases, which is expected to significantly depend on temperature, would therefore play a major role in bread staling and in the refreshing of stale bread. Search all titles. Search all titles Search all collections.
Your Account Logout. Bread Staling. By Pavinee Chinachoti.