MECHANISM AND THEORY OF STALING OF BREAD AND BAKED GOODS, AND ASSOCIATED CHANGES IN TEXTURAL PROPERTIES

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Abstract
A critical review of the literature on the staling of bread has been presented with particular emphasis on developments during the last decade. The staling of bread has been discussed from a structural point of view with separate contributions due to starch retrogradation, a modification in the gluten structure and a partial re‐distribution of moisture from the gluten to the starch fraction of the crumb. Both model systems and studies on the natural crumb are considered including the contribution to staling of macroscopic moisture re‐distribution and deterioration in flavour volatiles. The staling of baked goods has also been reviewed and it is proposed that certain analogies from the bread situation might provide a suitable basis for an overall theory of cake staling. It seems possible that a considerable contribution to the staling of cake sponge may be due to changes undergone by the various proteins; the free moisture produced from the transforming proteins may be absorbed by the sugars and gelatinised starch. Retrogradation of starch appears to be less important than changes in the proteins during the staling of cake. Dehydration of the cake crumb is perceived to play an important role in the sensory evaluation of cake staleness.

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