mother fucking shit ajdhfbvjahbclajcnefaed
thanks for the tip
"STARCH RETROGRADATION—THE FORMATION OF TOO MUCH STRUCTURE
Starch retrogradation is a process in which starch
molecules in a cooked or baked and cooled product
bond more and more closely over time, increasing
structure. It is as if the starch molecules wish
to return—retro—to the tightly bonded state of
ungelatinized starch granules. When this happens
to starch-based creams and pie fi llings, products
shrink and fi rm up, becoming tough and rubbery.
The shrinking network of tightly bonded starch
molecules squeezes out water, causing weeping,
also known as syneresis. It is this process that
makes high-amylose starches, such as cornstarch,
inappropriate for creams and fi llings that are to be
frozen or refrigerated for any length of time.
When starches retrograde in baked goods,
the soft crumb becomes dry, hard, and crumbly.
In other words, starch retrogradation is a primary
cause of staling in baked goods. Water may be
squeezed out of the starch, but it is not evident in
baked goods because other ingredients are likely to
absorb the water.
Starch retrogradation—staling—of baked
goods can be delayed by covering products to
prevent moisture loss; by storing products at
room temperature or in the freezer—not in the
refrigerator, where retrogradation is fastest; and
by adding ingredients that slow down the process.
Sugars, proteins, fats, and emulsifi ers are
all effective at delaying starch retrogradation.
Because pastries contain large amounts of these
ingredients, they are slower to stale than breads
and rolls."
Page 193 of
HOW
BAKING
WORKS
Exploring the Fundamentals of Baking Science
S E C O N D E D I T I O N
Paula Figoni
