stale

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Related to staling: Joseph Stalin, Stalingrad

stale

1. (of beer, etc.) flat and tasteless from being kept open too long
2. Law (of a claim, etc.) having lost its effectiveness or force, as by failure to act or by the lapse of time
References in periodicals archive ?
Attempts to stop or slow down bread staling, however, were less successful.
Applicability of various methods to measure bread staling has been reviewed extensively in literature.
Both near and medium range infrared spectroscopy (NIR and MIR) were reported to provide good measurements of bread staling. Osborne [19] used NIR spectroscopy in the range of 400-2498 nm to study the effect of starch and water on bread staling.
[21] reported that IR spectroscopy is more rapid, sensitive, and cheaper than other methods used to measure bread staling. They reported that mid infrared spectroscopy (MIR) is easier to interpret than NIR and more valuable in observing the molecular conformational changes, while NIR was better in reflecting chemical and physical aspects of bread staling especially those related to hydrogen bonding during starch crystalline network formation.
Bread staling was observed to increase at refrigeration temperature compared to room temperature [23, 24].
No literature was found on the combined effect of storage time and temperature on the staling of PB.
This comprehensive anti staling portfolio is tailored to meet all bakery needs when processing white, wholemeal and specialty bread products, such as brioche and panettone.
To better understand the staling behavior of the cakes, the scientists stored the samples at 22 C for 120 hours.
And what about staling? "At the heart of the staling process," says Lookhart, "is moisture movement throughout the tortilla via the protein matrix and starch molecules." Next, Lookhart plans to examine the chemistry of the staling process in other grains, like sorghum.
The pathology of staling begins with the loss of aroma noticeable within a week after roasting.
Ohio State University scientists and colleagues wanted to determine how the increased crumb density of white pan bread would affect the bread's rate of staling. Researchers studied the effects of using glycerol, protease, amylase enzymes and a modified baking process.
Meanwhile, the scientists have found that at the heart of the staling process is moisture movement throughout the tortilla via the protein matrix and starch molecules.