Question

Which of the following leads to staling of bread?

(a) Carbon-dioxide evolution

(b) Loss of water

(c) Oxygenation

(d) Heating

I had been asked this question by my college professor while I was bunking the class.

The doubt is from Commercial Applications in portion Commercial Applications of Fermentation of Fermentation Technology

Answer 1

Right option is (b) Loss of water

Easy explanation: The staling of bread is represented by the loss of water. As a result os staling, the small fragment of bread will lose its softness and ability to swell. It becomes unelastic, dry, and crumbly which leads to the development of stale aromas.