Back to Flour - Staling of Baked Products Video

Staling goes beyond the simple loss of freshness—it defines how long a baked product remains appealing, soft, and enjoyable to eat. Whether it’s sandwich bread or a flaky croissant, the speed of staling directly impacts consumer satisfaction and shelf life.

Managing freshness delivers several key advantages:

• Quality & Consistency
• Texture & Softness
• Shelf Life & Market Value
• Efficiency & Reduced Waste

Transformation of Dough

As part of the Back to Flour Series, the Transformation of Dough reveals how flour composition directly affects characteristics like softness, stickiness, volume, color, shelf life—and critically—staling.

Key flour components impacting these attributes include:

• Starch retrogradation
• Proteins
• Damaged Starch
• Amylase (Enzyme activity)
• Ash Content
• Lipids
• Starch Native

For a quick overview: 📄 Download the PDF: Baking products: Understanding What Impacts 100% of Baked Product Staling.