Last edited by Gugar
Wednesday, July 22, 2020 | History

4 edition of Bread staling found in the catalog.

Bread staling

Bread staling

  • 96 Want to read
  • 37 Currently reading

Published by CRC Press in Boca Raton .
Written in English

    Subjects:
  • Bread -- Analysis.,
  • Food spoilage.

  • Edition Notes

    Includes bibliographical references and index.

    Statementedited by Pavinee Chinachoti, Yael Vodovotz.
    SeriesCRC series in contemporary food science
    ContributionsChinachoti, Pavinee., Vodovotz, Yael.
    Classifications
    LC ClassificationsTX769 .B77534 2000
    The Physical Object
    Pagination177 p. :
    Number of Pages177
    ID Numbers
    Open LibraryOL18141886M
    ISBN 100849387906
    LC Control Number00059891

    Staling. The subject of bread staling is certainly not something new and studies on this particular topic go back many years. Various definitions have been given to the term "bread staling." Very broadly speaking, bread staling refers to all of the changes which occur in bread after baking and has been defined as "a term which indicates.   Causes of Bread Staling Mwove, Johnson Kyalo, Food Science Egerton University Dairy and Food Science and Technology Department 1 Food Science Seminars 13 Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising.

      Did you know that bread actually begins staling almost the minute it comes out of the oven? Yes, you can thank a little chemical process called “starch retrogradation” for this particular effect! However, there is a way that this process can be reversed – at least temporarily During baking, starch molecules in the raw bread dough begin to gelatinize at about °, meaning they absorb. How Bread Goes Stale. When bread goes stale it is caused by a chemical reaction in which the food is slowly beginning to rot or go bad. Because bread has a high amount of starch in it, it can quickly crystallize in cooler temperatures such as in a refrigerator, cool porch or basement during a process called retrogradation.

    The staling process is a little more complex. Though it seems that stale bread is simply bread that's dried out, it's actually the "manifestation of starch retrogradation," according to Harold. Bread dough was leavened and baked in sealed molds. Cooking trials were performed at various temperatures ranging from 90 to °C. The crumb samples were then stored at 20°C at constant moisture, and staling was evaluated by measuring crumb elastic modulus (using an Instron dynamometer) and starch retrogradation degree (using differential.


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Bread staling Download PDF EPUB FB2

Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to 4/5(1).

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches.

Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current kno. COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.

The bread-making process including the dough recipe, the method of mixing and proofing, and the thermal history of the dough during baking, can significantly affect staling. 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 by:   Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life /5(3).

Bread staling Bread staling book being continuously studied and researchers have been focusing their interest on mechanisms, factors, and mea-surement, thus a huge body of literature is available, including a number of reviews and book chapters dealing with the different causes of bread staling and/or specific topics (Table 1).

Most of theCited by: Staling of bread and what to do with commercially produced stale “returns” is also a serious problem in the U.S. Google Scholar 4. In the United States, as opposed to the practice noted by Calvel, the sale of commercially produced prepackaged breads in artisan bakeries is almost completely nonexistent.

Thus, bread staling includes a series of interrelated events. It is not possible to single out a particular event without underestimating related causes/effects in this dynamic system. In this chapter, a summary of selected relevant ingredients and processes known to influence bread staling will be presented.

Don Mercer. Most of us tend to think that bread stales simply because it begins to dry out, but this is far from what is actually happening. Unfortunately, the situation is more complicated than it appears, and our misunderstanding of the causes of bread staling can lead us to take inappropriate actions that actually aggravate the problem.

Screw most recipes. Not only will staling occur more readily at refrigerator temperatures, staling is an annoyingly, unnecessarily time-consuming way to make bread dry. Drying bread is a matter of extracting moisture through evaporation—the crumb's structure remains intact, but it becomes stiffer and crisper thanks to all that moisture : Niki Achitoff-Gray.

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas.

Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life Pages:   Bread Staling • Bread staling is a complicated process that involves loss of aroma, changes in mouth feel, loss of crumb softness and development of crumbliness.

• It is a term which indicates decreasing consumer acceptance of bakery products caused by changes in crumb other than those resulting from spoilage organisms. Mechanism of staling: an overview --chapt. Plasticization: the softening of materials --chapt.

Macromolecular aspects of bread staling --chapt. An interpretation of the rheological behavior of wheat flour dough based on fundamental tests --chapt.

Instrumental techniques used in bread staling analysis --chapt. Their effect on staling of bread was evaluated on the basis of the changes in bread crumb compressibility as well as in the contents of water-extractable. Bread Staling. The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches.

Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. But - Staling is not, as is commonly believed, simply a drying-out process due to evaporation.

Bread will stale even in a moist environment and stales most rapidly at temperatures just above freezing. Your refrigerator is the very worst place to keep bread if you want to avoid staling.

Here’s the technical description of the process. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety.

Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. Bread stored in a refrigerator will have increased staling rates. Countermeasures. Anti-staling agents used in modern bread include wheat gluten, enzymes, and glycerolipids, mainly monoglycerides and diglycerides.

Culinary uses. Tartine Bread (Artisan Bread Cookbook, Best out of 5 stars in Bread Baking. Most Wished For. in Bread Baking. Artisan Sourdough Made Simple: A Beginner's out of 5 stars The Bread Lover's Bread Machine Cookbook: A Beth Hensperger. out of 5 stars 1, Bread Baking for Beginners: The Essential Guide.

How staling works. Staling occurs in products that contain starch, such as bread, buns and cakes. The process 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.Bread staling is being continuously studied and researchers have been focusing their interest on mechanisms, factors and measurement, thus a huge body of literature is available, including a number of reviews and book chapters dealing with the different causes of bread staling and/or specific topics (Table 1).File Size: KB.

Bread staling is being continuously studied and researchers have been focusing their interest on mechanisms, factors, and measurement, thus a huge body of literature is available, including a number of reviews and book chapters dealing with the different causes of bread staling and/or specific topics (Table 1).

Most of the reviews and book Cited by: