the temperature, we now know, at which
starch gelates.
Staling is now understood to be a
manifestation of starch retrogradation, the
recrystallization, water migration out of the
granules, and hardening that take place when
cooked starch is then cooled (p. 548). The
initial firming of the freshly baked bread loaf,
which improves its ability to be sliced, is
caused by the retrogradation of the simple
straight-chain amylose molecules, and is
essentially complete within a day of baking.
Food Words: Stale
Though stale now suggests a food that is
past its prime, old and dried out, it hasn’t
always had these negative connotations. It
is a medieval Teutonic word, and
originally meant “to stand” or “to age.” It
was applied to wines and liquors, which
became clarified and stronger in flavor
when they were allowed to stand for some