Some Aspects of the Bread Staling Program - Contribution from the Department of Cereal Technology Importance of Bread Staling
No Thumbnail Available
Date
1949
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
This article addresses food losses due to the staling of bread. It describes the process of staling. Then, the prevention of bread is discussed. Changing the mixing pattern aided in reducing the rate of compression of bread, retaining moisture, but not reducing staling.