date:May 11, 2016
baking, cake crust has a lower moisture content than the crumb, but during storage, the cake crumb firms and begins to stale, said co-presenter Gladys Lee, RD specialist, Caldic Canada. Staling in baked products occurs with physical and chemical processes that reduce their palatability. Changes during staling include loss of crust crispness; increase in crumb firmness; increase in crumbliness of crumb; and deterioration in flavor and aroma.
Based on various studies, changes in the starch play a