Is Staling Due to Moisture Loss Over the Shelf Life of Bread?
Staling is a major problem in the baking industry. Staled bread and cakes have undesirable qualities, like a dry, crumbly interior and a loss of flavor. Many plant personnels insist that moisture loss during storage is the main factor contributing to crumbliness of the crumb. While moisture loss is the popular belief, staling is caused [...]