date:May 11, 2016
major role in crumb firmness. Retrogradation is a reaction that takes place in gelatinized starch; when the amylose and amylopectin chains realign themselves, causing water to expel from the polymer network. Staling also occurs through moisture migration from the crumb.
Consumers now seek minimally processed baked goods containing fewer additives. Desired ingredient lists are short, with natural, recognizable ingredients. Bakeries face numerous challenges when capitalizing on the clean label tr