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Staling, or "going stale" is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.

Staling is not, as is commonly believed, simply a drying-out process due to evaporation. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. (McGee 2004, p. 310) Bread stored in the refrigerator will have increased staling rates and should therefore be kept at room temperature.

Although the precise mechanism of staling is still unknown, one important mechanism appears to be migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectine molecules realign themselves causing recrystalisation. This results in stale bread's leathery, hard texture.

Additionally, pleasant "fresh" flavor is lost to the air, and often unpleasant flavor is absorbed from it as well, especially in a confined space with other food such as a refrigerator.

Anti-staling agents used in bread are fatty acids as monoglyceride and diglyceride and wheat gluten.

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