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Post by joepublic on Nov 19, 2013 11:32:04 GMT
Can anyone explain why you often come across nice brown bread in a restaurant and then take away some you could play football with it the next day it's gone so solid. What do they put in it that causes this to happen?
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Post by Queenie on Nov 19, 2013 17:02:24 GMT
There's no preservatives in it.. so it's better for you.. but you should eat it on the day..or wrap it in foil or paper.. if it goes hard, toast it, or pop it in the microwave and that'll soften it a bit... bread that stays fresh for too long is so bad for you,ie Brennans... lethal stuff.
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Post by joepublic on Nov 19, 2013 17:12:48 GMT
I make brown bread myself with no preservatives and it would be ok for a week before it starts losing its taste and texture.
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Post by sugarloves on Nov 21, 2013 9:55:40 GMT
fresh baked bread stored in a clean tea towel will stay fresh for a few days, yes loc white bread is not good thats lasts a week, in canada in the summer time they keep bread in the fridge and it stays fresh but they do have those big fridges the size of the house... i loving the soda bread in supervalue its baked fresh every day, but never lasts here eaten way to quick.
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Post by Queenie on Nov 21, 2013 21:18:14 GMT
I was always led to believe that bread goes stale quicker in a fridge.
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Post by joepublic on Nov 22, 2013 0:50:57 GMT
I always keep bread in the fridge, the heat will make it go off faster.
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Post by Queenie on Nov 22, 2013 12:43:14 GMT
Staling is not, as is commonly believed, simply a drying-out process due to evaporation. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. Bread stored in the refrigerator will have increased staling rates and should therefore be kept at room temperature. However, refrigeration delays the growth of mold and extends the shelf life of bread.
One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectine molecules realign themselves causing recrystalisation. This results in stale bread's leathery, hard texture. Additionally, pleasant "fresh" flavor is lost to the air, and often unpleasant flavor is absorbed from it as well, especially in a confined space with other food such as a refrigerator.
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Post by joepublic on Nov 22, 2013 18:41:13 GMT
It's staying in the fridge or a cool spot in a sealed bag as mold growth is a worse problem.
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Post by Queenie on Nov 23, 2013 14:10:12 GMT
It's science Joe, you can't fight it.
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Post by joepublic on Nov 23, 2013 14:26:18 GMT
I know if I keep the bread in the fridge in a sealed bag it lasts longer, you can beat experience.
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Post by Queenie on Nov 23, 2013 16:16:30 GMT
I know if I keep the bread in the fridge in a sealed bag it lasts longer, you can beat experience. You can... with a big stick  |
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Post by joepublic on Nov 25, 2013 11:04:41 GMT
I wonder would you recrystalise in the fridge  |
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Post by Queenie on Nov 25, 2013 11:17:30 GMT
I'd probably thaw out.  |
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