Tag: Bread staling

Starch is a critical component of wheat flour, making up 65–75% of the grain and acting as a central determinant of a loaf's final texture. So, does bread have amylopectin? Yes, it does, and this highly branched polysaccharide is vital to the baking process, playing a complex role from the dough stage to the final, fresh loaf.

According to scientific research, when you cook and then cool starchy foods like rice or potatoes, they undergo a process called starch retrogradation. This chemical change has a dual nature, presenting both significant health benefits and undesirable effects on food quality, so is starch retrogradation good or bad?