STORAGE
& STALING OF
BREAD
Bread will
go stale even if
completely
sealed so that
it can not loose
water, yet
staling can
be reversed if
bread is heated
to 140 degrees
For toasted, but
the successful
reheating can
be done just
once.
What is really
happening is
that the starch
in the bread is
crystallizing
and the water is migrating
out of the
starch granules.
When bread is
freshly baked
just out of the
oven, the
amylose starch
molecules
undergo
retrogradation
immediately,
causing what
weknow as
"Moisture
Migration", when
the heat from
the center of
the loaf starts
to radiate
out of the loaf,
softening the
crust and the
loaf becomes
moist on the
bottom if
not moved to a
cooling rack
with good air
circulation all
around. When the
loaf core cools
down to room
temperature and
is firm enough
to be sliced, it
is already
staling. After
a period of
time, depending
on the type of
bread and its
contents, the branched
chain
amylopectins
also begin to
crystallize and
this causes the
bread to become
stale.
Bread
should be stored
at room
temperature (
between 68 to 76
degrees F, away from
direct sunlight
or any strong
air movement,)
if used within 2
to 3 days. There
are some
breads that will
stay fresh up to
1 week at room
temperature due
to their formulation,
handling or the
addition of anti
staling agents.
Anti staling
agents can be both
chemical such
as; fatty acids
as
monoglycerides
and diglycerides
or natural ingredients
such as;
molasses, malt
vinegar or vital
wheat gluten.
Never
refrigerate
bread. This
staling process
occurs faster
just above the
freezing point,
causing staling
to accelerate by
refrigerating
bread. Freezing
is the best way
to store
bread for longer
periods of time.
The higher the
fat content in
bread the longer it
will freeze
without
deterioration.
Breads such as
Challah and
Brioche have 6
months, well
wrapped, in the
freezer because
of the high fat
content in the
breads, helping
to retain
moisture. No fat
content in a
bread such as a
French baguette
will not be a
good candidate
for freezing
more than a day
or two. Large
loaves of any
formulation will freeze
better than
smaller rolls.
It is very
personal on
deciding between
paper, plastic
or not covering
at all, just placing
loaf cut side
down on a solid
surface, for
breads held at
room
temperature. Some
people feel it
depends on crust
structure or
use, others just
have personal preferences.
There is no
science to make
this
determination.
