Construct · 1 fields · 1 citations

bread staling: a standalone construct

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breadstaling1 CONSTRUCTBread stalingGRAY · FOOD CHEMISTRY

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Food chemistry

the loss of freshness in baked products during storage through crumb firming, crust softening and flavor loss, linked mainly to starch retrogradation and water redistribution.

In food chemistry, bread staling refers to the loss of freshness in baked products during storage through crumb firming, crust softening and flavor loss, linked mainly to starch retrogradation and water redistribution. This meaning comes from Gray (2003) in Comprehensive Reviews in Food Science and Food Safety.[1]

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Nearby constructs

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References

  1. Gray, J. A., & Bemiller, J. N. (2003). Bread Staling: Molecular Basis and Control. Comprehensive Reviews in Food Science and Food Safety, 2(1), 1-21. https://doi.org/10.1111/j.1541-4337.2003.tb00011.x

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