Staling
Process that reduces the palatability of breads / From Wikipedia, the free encyclopedia
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"Stale" redirects here. For the village, see Stale, Poland. For given name, see Ståle.
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling.