Starch Retrogradation | The Science of Stale Bread

[@hannahalcantara1748]

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

[@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 ?

[@vinodpatil4589]

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

[@shibamdas915]

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

[@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.

[@SaherAhmedAli]

Thanks

[@johntindell9591]

Thx

[@mydiningjournal8659]

thanks!

[@nameismetatoo4591]

Very helpful and well made!

[@glvc279]

Nice animation

[@postharvest]

Thank you, Geor! :D

[@shashirana3915]

Great

[@shenone3285]

Mouthfeel