What causes staling in baked goods during physical deterioration?
Answer
Starch molecules retrograde
Staling in baked goods is categorized as a physical spoilage phenomenon, distinct from microbial activity or significant chemical reactions. This change in texture, resulting in the product becoming hard, occurs because the starch molecules within the baked structure undergo a process called retrogradation. This retrogradation involves the reordering and crystallization of the starch polymers, leading to a loss of the soft, pliable texture characteristic of fresh bread. Moisture sublimation is responsible for freezer burn, lipid degradation leads to rancidity (chemical spoilage), and alcohol/CO2 production is a byproduct of yeast fermentation (microbial spoilage).
Related Questions
Which toxic substances are specifically produced by molds during food degradation?What type of food content do yeasts primarily cause spoilage in?What process causes the tough, dry patches known as freezer burn on frozen food?What enzyme facilitates enzymatic browning in items like avocados or apples?What preservation technique uses brief heat exposure to denature native enzymes?What chemical process results in soapy or stale flavors due to fat breakdown by lipolytic enzymes?Which factor is NOT listed among the "Big Four" environmental factors for microbial spoilage?What causes staling in baked goods during physical deterioration?Which specific bacteria are noted for causing spoilage in refrigerated foods?How is the Maillard reaction described when it occurs slowly during long storage periods?