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Staling
Undesirable changes in bakery products can occur independently
of microbial action. Staling involves
changes in texture, flavour, and appearance. Firming of the
interior, or crumb, is a highly noticeablealteration in bread and
other low-density, lean products. Elasticity is lost, and the
structure becomes
crumbly. Although loss of moisture produces much the same
effect, texture staling can occur withoutany appreciable drying.
Such firming is due to changes in the molecular status of the
starch, specifically
to a kind of aggregation of sections of the long-chain molecules
into micelles, making the molecules
more rigid and less soluble than in the newly gelatinized
granule. Bread that has undergone texturestaling can be softened by
heating to about 6065 C (140150 F). However, its texture does
not
return to that of fresh bread, being gummier and more elastic.
In addition, care must be exercised toprevent drying during
heating.
Starch retrogradation, the cause of ordinary texture staling of
the crumb, can be slowed by the addition
of certain compounds to the dough. Most of the effective
chemicals are starch-complexing agents.
Monoglyceridesof fatty acids have been widely used as dough
additives to retard staling in the finished
loaf.
http://www.britannica.com/EBchecked/topic/389862/monoglyceridehttp://www.britannica.com/EBchecked/topic/389862/monoglyceridehttp://www.britannica.com/EBchecked/topic/389862/monoglyceride
