Staling: nm Staling is the period during which the bread loses its freshness qualities, ie: crispy crust, soft crumb and characteristic aroma of fermentation.
The bread crust gradually softens, it becomes elastic, while the crumb crumbles, losing its aroma.
The main cause of staling of bread:
The gelatinized and slightly dehydrated starch during cooking evolves and absorbs part of the water contained in the gluten which, having...
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