What is the culinary term for that definition? please help me :) i would really appreciate itThe change in texture of baked goods due in part to the loss of moisture by starch granules?
i want to answer your question but i dont understand what your question is about.The change in texture of baked goods due in part to the loss of moisture by starch granules?
Staling is the loss of moisture by starch granules. Staling begins as soon as the bread/baked goods begin to cool.
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