Cooking science
Staling
The firming and drying of baked goods over time, driven largely by retrogradation and by moisture redistribution rather than by moisture loss alone.
What it depends on
-
Staling is governed by moisture migration.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
-
Staling is governed by starch retrogradation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
What you notice
-
Staling increases firmness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
- Applies
- Effect direction raises
-
Staling reduces moistness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
- Applies
- Effect direction lowers
-
Staling reduces springiness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
- Applies
- Effect direction lowers
Not the same as
-
Staling is distinct from microbial spoilage.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
How this connects
Read this as a list
- Crisping is limited by moisture equilibration and loss of crispness.
- Crust formation precedes moisture equilibration and loss of crispness.
- Moisture equilibration and loss of crispness is part of staling.
- Staling is distinct from microbial spoilage.
- Starch gelatinisation is distinct from starch pasting.
- Starch gelatinisation precedes starch pasting.
- Starch gelatinisation precedes starch retrogradation.
- Starch pasting precedes starch retrogradation.
- Starch retrogradation is distinct from staling.
- Starch retrogradation precedes staling.