This book investigates the complex chemical and physical processes that cause bread to stale. Authored by a recognized expert in food science, Stanley P. Cauvain, this work delves into the molecular changes that occur in bread over time, focusing on the retrogradation of starch and the migration of moisture. It presents a detailed analysis of the factors influencing staling, including formulation, processing, and storage conditions, offering a scientific framework for understanding and mitigating these effects.

This technical monograph is recognized within food science circles for its comprehensive and rigorous examination of bread staling. It is considered an authoritative resource for researchers and professionals seeking a deep understanding of the underlying scientific principles. The book's detailed approach and focus on chemical and physical mechanisms make it an essential reference for those involved in baking science and product development.