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Staling | Baking Processes | BAKERpedia
https://bakerpedia.com/processes/staling/
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Tagged with:
bread
enzyme
fermentation
mixing
gums
emulsifiers
baking temperatures
bread firming
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Staling or firming causes baked goods to lose their freshness and initial eating qualities. Depending on the product, these changes involve both crumb and crust. It is also the greatest challenge for shelf-life extension.
