ACCELERATED STALING OF STARCH BASED PRODUCTS

摘要

ACCELERATED STALING OF STARCH BASED PRODUCTS The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for example, freshly baked or extruded bread is cooled and subsequently heated to allow the formation of a unified crystalline structure characteristic of staled bread. This cycling protocol allows an acceleration of the overall crystallization process at a rate greater than the maximum rate which can be obtained with a single constant temperature. The desirable organoleptic properties of breads, pastas, or rices prepared by this process have been judged to be more pronounced in subsequent recipe applications than for products prepared by the conventional method.