The REAL reason bread goes stale

From MinuteFood.

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๐—ง๐—ต๐—ฒ ๐˜€๐—ฐ๐—ถ๐—ฒ๐—ป๐˜๐—ถ๐—ณ๐—ถ๐—ฐ ๐—ป๐—ถ๐˜๐˜๐˜†-๐—ด๐—ฟ๐—ถ๐˜๐˜๐˜†:
-Chiravi K, Khan M, Wadikar D, Mahesh C & Semwal A (2023). Starch Retrogradation: Role of Food Ingredients and Extrinsic Factors. Food Science and Engineering 4(2):204-15. https://ojs.wiserpub.com/index.php/FSE/article/view/2939
-Choi Y, Ahn S, Choi H, Hwang D, Kim B & Baik M (2008). Role of water in bread staling: A review. Food Science and Biotechnology, 17(6), 1139-1145. https://doi.org/10.1094/CCHEM.2003.80
-Czuchajowska Z, & Pomeranz Y (1989). Differential scanning calorimetry, water activity, and moisture contents in crumb center and near-crust zones of bread during storage. Cereal Chemistry, 66(4), 305โ€“309. https://europepmc.org/article/AGR/IND89044417
-Fadda C, Sanguinetti A, Del Caro A, Collar C & Piga, A (2014). Bread Staling: Updating the View. Comprehensive Reviews in Food Science and Food Safety, 13(4), 473โ€“492.
-Gray J and Bemiller J (2003). Bread Staling: Molecular Basis and Control. Comprehensive Reviews in Food Science and Safety 2(1), 1โ€“21. https://doi.org/10.1111/j.1541-4337.2003.tb00011.x
https://doi.org/10.1111/1541-4337.12064
-Kulp K, Olewnik M & Lorenz K (1991). Starch Functionality in Cookie Systems. Starch 43(2), 53โ€“57. https://doi.org/10.1002/star.19910430205
-Yoshiko W, Kuragano T & Kimura H (1991). Effect of Starch Characteristics on the Physical Properties of Cookies. Journal of Home Economics of Japan 42 (8) 711-717, https://doi.org/10.11428/jhej1987.42.711

๐—š๐—ผ๐—ผ๐—ฑ (๐—ฎ๐—ฐ๐—ฐ๐—ฒ๐˜€๐˜€๐—ถ๐—ฏ๐—น๐—ฒ) ๐—ฟ๐—ฒ๐—ณ๐—ฒ๐—ฟ๐—ฒ๐—ป๐—ฐ๐—ฒ๐˜€:
-https://www.americastestkitchen.com/cooksillustrated/how_tos/5512-the-science-of-staling
-https://www.americastestkitchen.com/cooksillustrated/how_tos/8226-how-to-revive-stale-bread
-https://www.seriouseats.com/does-refrigeration-really-ruin-bread
-https://www.seriouseats.com/the-best-way-to-reheat-pizza-8695789
-https://www.seriouseats.com/does-refrigeration-really-ruin-bread
-https://foodcrumbles.com/how-bread-goes-stale/

๐—ฅ๐—ฒ๐—น๐—ฎ๐˜๐—ฒ๐—ฑ ๐˜ƒ๐—ถ๐—ฑ๐—ฒ๐—ผ๐˜€:
-https://www.youtube.com/watch?v=13ICPBTnqKo
-https://www.youtube.com/watch?v=W_n1uWBqjs8
-https://www.youtube.com/watch?v=xaVcfaIFcuQ

๐—ฆ๐˜‚๐—ฝ๐—ฒ๐—ฟ-๐—ต๐—ฒ๐—น๐—ฝ๐—ณ๐˜‚๐—น ๐—ฒ๐˜…๐—ฝ๐—ฒ๐—ฟ๐˜๐˜€ ๐˜„๐—ต๐—ผ ๐—ฐ๐—ผ๐—บ๐—บ๐˜‚๐—ป๐—ถ๐—ฐ๐—ฎ๐˜๐—ฒ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—บ๐—ฒ ๐—ฎ๐—ฏ๐—ผ๐˜‚๐˜ ๐˜๐—ต๐—ถ๐˜€ ๐˜๐—ผ๐—ฝ๐—ถ๐—ฐ:
-Dr. Yael Vodovotz, Department of Food Science and Technology, The Ohio State University

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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