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Stale bread is confusing

Get 50% off your first order of CookUnity meals at http://www.cookunity.com/minutefood50. CookUnity connects you with top chefs from across the US, delivering their signature dishes fresh to your door. With hundreds of meals to choose from, there’s something for everyone. Thanks to CookUnity for sponsoring this video! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Chiravi K, Khan M, Wadikar D, Mahesh C & Semwal A (2023). Starch Retrogradation: Role of Food Ingredients and Extrinsic Factors. Food Science and Engineering 4(2):204-15. https://ojs.wiserpub.com/index.php/FS... -Choi Y, Ahn S, Choi H, Hwang D, Kim B & Baik M (2008). Role of water in bread staling: A review. Food Science and Biotechnology, 17(6), 1139-1145. https://doi.org/10.1094/CCHEM.2003.80 -Czuchajowska Z, & Pomeranz Y (1989). Differential scanning calorimetry, water activity, and moisture contents in crumb center and near-crust zones of bread during storage. Cereal Chemistry, 66(4), 305–309. https://europepmc.org/article/AGR/IND... -Fadda C, Sanguinetti A, Del Caro A, Collar C & Piga, A (2014). Bread Staling: Updating the View. Comprehensive Reviews in Food Science and Food Safety, 13(4), 473–492. -Gray J and Bemiller J (2003). Bread Staling: Molecular Basis and Control. Comprehensive Reviews in Food Science and Safety 2(1), 1–21. https://doi.org/10.1111/j.1541-4337.2... https://doi.org/10.1111/1541-4337.12064 -Kulp K, Olewnik M & Lorenz K (1991). Starch Functionality in Cookie Systems. Starch 43(2), 53–57. https://doi.org/10.1002/star.19910430205 -Yoshiko W, Kuragano T & Kimura H (1991). Effect of Starch Characteristics on the Physical Properties of Cookies. Journal of Home Economics of Japan 42 (8) 711-717, https://doi.org/10.11428/jhej1987.42.711 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.americastestkitchen.com/c... -https://www.americastestkitchen.com/c... -https://www.seriouseats.com/does-refr... -https://www.seriouseats.com/the-best-... -https://www.seriouseats.com/does-refr... -https://foodcrumbles.com/how-bread-go... 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -   • Starch Retrogradation | The Science of Sta...   -   • How To Bring Stale Chips And Bread Back Fr...   -   • Science Expert Explains the Difference Bet...   𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Yael Vodovotz, Department of Food Science and Technology, The Ohio State University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube |    / minutefood   TikTok |   / minutefood_   Twitter |   / minutefood   Instagram |   / minutefood_   Facebook |   / minutefood