When it comes to baked goods gone bad, there are three modes of deterioration: staling/moisture migration, microbial growth and fat oxidation. Slowing these processes increases longevity and assists with reducing consumer disappointment and product waste.
Staling results from the retrogradation of starch in baked goods. Starch molecules take up water and swell during baking, losing their crystalline structure. Over time, starch molecules shrink and recrystallize, or retrograde, compressing and releasing moisture. That loss of moisture causes soft crumb to turn dry and hard. Temperature abuses during distribution and storage can accelerate the staling process. When it comes to gluten-free flours, the challenge is even harder. Read more…