stale foods

[Catherine Nettles Cutter]

The following was taken from Food Chemistry (Fennema, 1985). Based on this,
there's actually a chemical reaction that contributes to staling.

"Staling in starchy foods results from the association of amylose molecules.
This association can be hindered by complex formation between amylose and
fatty materials, including natural lipids. Staling that occurs over a
longer period of time may involve the association of the longer branches of
amylopectin molecules. Staling effects can be somewhat reversed in bread by
heating. The heat energy, plus lubrication by moisture, allows thermal
movement of starch molecules, partially restoring a more amorphous structure
that is less tightly bound and hence softer in texture."

Just my $0.02 worth...

Cathy

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Catherine Nettles Cutter, Ph. D.- Microbiologist
USDA-ARS, US Meat Animal Research Center
P.O.Box 166 Spur 18D Clay Center, Nebraska 68933 USA
Phone: (402) 762-4386, Fax: (402) 762-4149
e-mail address: cut...@marcvm.marc.usda.gov
www page: http://192.133.74.26/MRU_WWW/MRUSTAFF/CC.html
Disclaimer: The opinions are my own, not my agency's.
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[Bev Herzog]

I just got a call from a colleague in Chicago who is on
the Engineering Technical Advisory Committee for Harold
Washington College, which is a junior college. They have
been asked to expand their committee to include people from
outside of the college. The committee's job is to help
guide their pre-engineering program so that their students
can be well trained for continued education or have useful
skill for those that employ people with associate degrees
in engineering. Because my colleague doesn't yet have e-mail,
I agreed to post this for him.

If you are interested, contact:
Mark Henschel
Harold Washington College
30 E. Lake St.
Chicago, IL
312-553-6093

Mark was one of the few men who attended the conference
that came up with the idea for WISENET several years ago.
He's has a strong commitment to increasing the access of
science and engineering to women, so it would really be
nice if someone from here could help him out.

Bev Herzog
sr. hydrogeologist
IL State Geological Survey