What is Bread Staling? | Knead to Know Basis | BAKERpedia

Staling occurs in products that contain starch, such as bread, buns and cakes. It 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. Find out what you need to know about bread staling and how to delay it in this video!
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