Starch retrogradation is the technical term for bread staling. It's the reason why your bread changes in texture and mouthfeel as it ages. In this video, we'll show you how starch retrogradation occurs and how you can delay it to have a softer, tender bread for a longer time.
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Here's where we got out info:
Eduardo, M., Svanberg, U., & Ahrné, L. (2016). Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage. Food Science & Nutrition, 4(4), 636–644. doi:10.1002/fsn3.326
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Video Link: Maillard Reaction
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