Starch Retrogradation | The Science of Stale Bread

Starch retrogradation is the technical term for bread staling. It's the reason why your bread changes in texture and mouthfeel as it ages. In this video, we'll show you how starch retrogradation occurs and how you can delay it to have a softer, tender bread for a longer time.
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Royalty-free music by Bensound
Here's where we got out info:
Eduardo, M., Svanberg, U., & Ahrné, L. (2016). Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage. Food Science & Nutrition, 4(4), 636-644. doi:10.1002/fsn3.326
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Video Link: Maillard Reaction
• Maillard Reaction - 5 ...
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[@hannahalcantara1748]

I love this channel 😭
Thank you for existing,
you're helping me a lot po😊
👋🇵🇭❤

[@nameismetatoo4591]

Very helpful and well made!

[@mydiningjournal8659]

thanks!

[@vinodpatil4589]

Thanks lot, can u make video on proper rice cooking method

[@SaherAhmedAli]

Thanks

[@shashirana3915]

Great

[@shreeniwaslele357]

Nice information,
Whether this retrogradation
delay can be achieved with
the ingredients stated by you
for whole wheat bread as well as for
Indian Chapati Or flat bread ?

[@johntindell9591]

Thx

[@glvc279]

Nice animation

[@postharvest]

Thank you, Geor! :D

[@TheNewNormalAthlete]

Nice sharing! Thanks a lot! Do you think that bread manufacturers already included anti-staling agents, for instance, lecithin and CMCs to avoid these phenomena?

[@postharvest]

Good question! And the answer is yes. Most especially for those manufacturers that position their products as a shelf-stable bread or cake. You can also check their ingredients list to double-check if they use anti-staling agents.

[@shibamdas915]

Gelatinisation is an irresistible process but how recrystallization occurs in retrogredation then??

[@shenone3285]

Mouthfeel