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How Does a Bread Get Stale

Staling is defined as all the changes in bread after baking expect the ones caused by organisms.

During the storage period,breads are exposed to some changes those would decrease the customers’ approvel.

This changes are called staling they are very complex.Hence,it is difficult to define them completely with some basic terms. 

Staling is defined as all the changes in bread after baking expect the ones caused by organisms.

There are many changes occur in bread during staling:

a)The taste and tissue change
b)Increase of hardness
c)Increase of fragmentation in bread
d)Increase of opaqueness in bread
e)Decrease of water binding capacity
f)Decrease of the dissolved and extractable farina in bread
g)Abirriration of farina for amylase enzymes
h)The changes in the thermal characteristics those can be tested via ‘diffirential thermal analyses’ methods.

During staling,the changes on cotex are evidently different from the changes of inner part of bread.Cotex’s transformation into a inviolable and non-embritted structure is the result of water’s movement from crumb to cotex.A fresh bread’s cotex is dry and it contains %2-5 of water on average.Cotex is crumby and has a desirable form under these circumtances.Neverthless,the water inside of the bread moves closer to the cotex and makes its crumby structure soft.

The changes inside of the bread are much more complex.The hardness of crumb’s not being a simple change was realised 150 years ago.Referring to the researches have been made so far,it is generally accepted that crumb’s process of getting stiffer is related to farina’s  subsidence in solution,which is called retrogradation,or its becoming crystalline again.

By applying certain formulations and process variables,staling speed can be decreased.But producing the bread softer and making it long life basicly depend on the usage of active surface materials.In spite of deep researches and developments,bread’s being a perishable foodstuff is probably the most difficult problem that the bread industry hava faced so far and it couldn’t be overcame completely yet.