In bread baking, what is "staling?"

Answer by  patti (29325)

Staling is the process by which bread becomes stale. Moisture is pulled out of the starch molecule, causing the bred to be dry and less palatable. Commercial bread makers use "non-staling" agents to prevent the bread from going stale too quickly.

Answer by  Goofy98 (49)

It is when the process of the bread decomposition. Going from fresh to staled. It is a normal process but it must be understood for good conservvation of the product.