Problem
Stale bread
Here is what FoodHQ can say about this, with sources.
If your question is about whether food is safe to eat, FoodHQ is not the source. Check your national food safety authority.
How to tell it is this
-
Stale bread shows as a crumb that has lost its softness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator (Foods 10(3):614) 1. Introduction authoritative
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Stale bread shows as a firm, dry crumb.
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 went wrong
-
Stale bread is caused 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
-
Stale bread is caused 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
How to avoid it next time
-
To prevent stale bread: add an emulsifier.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 7. Methods to Improve the Porous Crumb Structure Development and Retard Crumb Staling authoritative
-
To prevent stale bread: add an amylase.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 7. Methods to Improve the Porous Crumb Structure Development and Retard Crumb Staling authoritative
-
To prevent stale bread: add a thickener.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 7. Methods to Improve the Porous Crumb Structure Development and Retard Crumb Staling authoritative
-
To prevent stale bread: keep at room temperature.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 7. Methods to Improve the Porous Crumb Structure Development and Retard Crumb Staling authoritative