Group 11
Members:
Christabel Teo
Gabrielle Er
Chew Adele
Charmaine Teo Wen
Audris Jean Tan
Thursday, August 26, 2010
Food Process- Station C - What causes Staling of the Bread?? @ 3:50 AM
Reflections 2
Food Process -Station C Have you ever wonder what causes the Staling of Bread?
Well, here is your answer. By adding water to starch, it swells and forms a gel (eg. dough or bread). However, with time, the starch component squeezes water out resulting in a process known as Retrogradation.
PICTURE IMAGE FROM GOOGLE SEARCH
Thursday, August 26, 2010
Food Process- Station C - What causes Staling of the Bread?? @ 3:50 AM
Reflections 2
Food Process -Station C Have you ever wonder what causes the Staling of Bread?
Well, here is your answer. By adding water to starch, it swells and forms a gel (eg. dough or bread). However, with time, the starch component squeezes water out resulting in a process known as Retrogradation.
