To keep bread fresh for longer, many people store it in the refrigerator, considering this device to be a panacea against any food spoilage. However, as a result of such storage, baked goods quickly lose moisture and become stale. Valery Burmatnov, a teacher at the Department of Grain, Baking and Confectionery Technologies at ROSBIOTECH University, told socialbites.ca.
“The temperature on the upper shelves of the device is +2°C, and at these temperatures the products dry in a few days. It is better to cut the baked goods into slices, pack them in plastic or cling film, and then put them in the freezer. Shelf life in the freezer at different temperatures: -16°C…-18°C – 3-4 months; -25°C – up to six months. The cut slices are removed as needed and thawed at room temperature. Defrosting time depends on the weight and type of products. “The microwave is useful to speed up the process,” he explained.
The expert stated that it should not surprise anyone that bread and bakery products are becoming stale. This is a natural process associated with moisture loss in starch. Bread and bakery products without additives become stale within 5-6 days. If the product remains fresh after a much longer time, there is reason to think about the composition of the baked goods and the presence of preservatives and enhancers in it.
“It is not possible to prevent hardening, but it is possible to slow down the process by using correct storage methods. It is worth listening to the advice of experts. Hot homemade bread should not be placed in bags or a bread box until it has cooled completely. The optimum moisture content for all baked goods is no more than 80%. “And most importantly, you cannot store a spoiled, stale and fresh product in the same bag or bread box,” he said.
used to be a doctor saidThe dangers of burnt toast.
Source: Gazeta

Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.