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Unstaling of bread by heating

Discover how heating affects amylopectin in bread, causing staling, and how reheating revives the texture to resemble freshly baked bread.

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Unstaling of bread by heating

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  1. Unstaling of bread by heating Effect on starch amylopectin

  2. Amylopectin as it would look in freshly baked bread

  3. Amylopectin in stale bread. This more compact arrangement allows it to interact with other amylopectin molecules around it and this is what causes the firming observed during bread staling

  4. But on reheating….

  5. Re-freshened, “unstaled” bread. Has close to the original soft texture that is characteristic of freshly baked bread

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