Staling

As a frumpy is defined as the state no longer fresh, but still enjoyable capable baked goods, which affect the changes in appearance, elasticity of the crumb, taste and others, the enjoyment factor considerably. The process of aging of pastries called " staling " ..

The pastries are stale by the following operations:

• Flavoring substances which occur in gaseous state in the oven-fresh bread, volatilize partially through the crust of bread or are constantly surrounded by the helices of the amyloses, or taken up by proteins.
• Liquid migrates from the crumb to the crust; the crust loses its crispness ( crispness ) and is soft before this moisture evaporates, then the crust will be tough. The product loses weight.
• The crumb is solid, loses its juiciness, the elasticity is lost. Water evaporates, the baked goods lose weight. The crumb is first crumbly, then brittle and hard.
• The retrogradation of the starch sets in, the gelatinized starch flour entquillt, she goes from an amorphous to a crystalline state.

The aging of grain products is greatly influenced by your storage conditions such as temperature, humidity and recipe. Retrogradation runs in the temperature range of 7 ° C to -7 ° C three times as fast, on the other hand between 21 ° C and 35 ° C, slowly by a factor of 4. Whole grains and products with a high proportion of rye or sourdough share also age more slowly. Partly can define the state by baking, the addition of moisture improves the effect, undone.

Colloquial use

Staling is also a slang term for " out of date, unfashionable, old-fashioned", and is meant to be derogatory usually.

Swell

• Baking