Bread staling

Bread staling

How bread becomes stale

  • Drying out: Loss of moisture causes bread to become tough and leathery, with a dry crumb
     
  • Moulding: Moisture in the bread allows the growth of moulds. Mould appears as a white, green, grey or black hair-like spots. Bread which is packed when warm becomes mouldy
     
  • Rope: Hot temperatures promote the growth of rope, which is caused by spores in bacteria. The bread forms yellow, sticky strings, known as rope. Rope formation can be stopped by lowering the pH, by adding a little vinegar or lemon juice
  • Souring: An extended rising process causes the dough to become sour