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is dry and hard. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, contrary to popular belief, bread stored in a refrigerator will have increased staling rates.
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is dry and hard, making it suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling.
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Stale bread can be partially made fresh again by heating to 60 °C (140 °F) in a
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The study of bread staling using visible and near-infrared reflectance spectroscopy
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Many classic dishes rely upon otherwise unpalatable stale bread. Examples include
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the starch; stale bread's leathery, hard texture results from the starch
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is a breakfast dish using stale bread, and in
Tunisian cuisine
81:. One important mechanism is the migration of moisture from the
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Ingredients for bread pudding, including pieces of stale bread
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made from it can be used to "stretch" meat in dishes such as
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molecules realigning themselves causing recrystallisation.
371:
On Food and
Cooking: The Science and Lore of the Kitchen
228:). It can be a subsidiary ingredient in dishes such as
236:). Stale bread can be used as a base for dips such as
432:
Comprehensive
Reviews in Food Science and Food Safety
263:Anti-staling agents used in modern bread include
467:(Ph.D.). Kansas State University. Archived from
162:. Cubes of stale bread can be dipped in cheese
16:Process that reduces the palatability of breads
166:, or seasoned and baked in the oven to become
65:Staling is a chemical and physical process in
19:"Stale" redirects here. For the village, see
8:
428:"Bread Staling: Molecular Basis and Control"
244:), or substituted with another ingredient.
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426:Gray, J.A.; Bemiller, J.N. (January 2003),
45:", is a chemical and physical process in
201:is a soup of chickpeas and stale bread.
396:"Does Refrigeration Really Ruin Bread?"
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85:granules into the interstitial spaces,
347:from the original on 18 September 2018
189:). In Spanish and Portuguese cuisines
394:Gritzer, Daniel (February 28, 2023).
69:and similar foods that reduces their
49:and similar foods that reduces their
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373:(2nd ed.). New York: Scribner.
444:10.1111/j.1541-4337.2003.tb00011.x
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251:, slices of stale bread, called
255:, were used instead of plates.
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220:, or meatloaf itself) and
158:). An often-sweet dish is
73:. Staling is not simply a
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23:. For given name, see
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61:Mechanism and effects
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232:(a type of salad in
174:(known in French as
511:Product expiration
458:Xie, Feng (1998).
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293:conventional oven
234:Levantine cuisine
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259:Countermeasures
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204:Stale bread or
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132:bread dumplings
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77:process due to
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87:degelatinizing
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367:McGee, Harold
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21:Stale, Poland
501:Food science
476:. Retrieved
469:the original
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405:. Retrieved
401:Serious Eats
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389:
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349:. Retrieved
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281:diglycerides
265:wheat gluten
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172:French toast
136:flummadiddle
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71:palatability
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51:palatability
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37:
438:(1): 1–21,
320:Food portal
224:(a stew in
212:(a type of
206:breadcrumbs
140:bread soups
128:bread sauce
101:Stale bread
95:amylopectin
79:evaporation
55:Stale bread
43:going stale
34:Stale bread
506:Food waste
490:Categories
478:2014-08-25
306:References
184:lost bread
177:pain perdu
75:drying-out
341:"Staling"
287:Destaling
275:, mainly
253:trenchers
238:skordalia
152:ribollita
144:wodzionka
452:33451240
407:June 24,
369:(2004).
345:Archived
230:fattoush
214:meatloaf
168:croutons
142:such as
351:27 June
269:enzymes
222:garbure
198:leblebi
91:amylose
39:Staling
496:Breads
450:
377:
271:, and
210:haslet
164:fondue
150:) and
134:, and
105:Stale
83:starch
41:, or "
472:(PDF)
465:(PDF)
192:migas
107:bread
67:bread
47:bread
25:Ståle
448:PMID
409:2024
375:ISBN
353:2019
279:and
240:(in
154:(in
146:(in
93:and
440:doi
295:or
247:In
216:in
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430:,
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330:^
299:.
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27:.
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