Bread staling
- 1 April 1975
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Technology
- Vol. 5 (4) , 443-486
- https://doi.org/10.1080/10408397509527182
Abstract
Retardation of bread staling has historically been an important economic consideration that has resulted in numerous scientific investigations. This review attempts to summarize the history of bread staling beliefs and practices. A major portion deals with factors that have been reported to influence the rate of bread staling. Other areas discussed include staling theories, methods employed to measure staling changes, and nutritional considerations associated with the staling phenomenon.Keywords
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