BACK TO PREVIOUS PAGE
Antistaling Agent. Any ingredient or additive (q.v.) whose purpose it is to promote the retention of crumb (q.v.) softness and retard the onset of staling (q.v.) phenomena in baked products. These effects are normally achieved either by amylases (q.v.) that produce a limited degree of starch degradation (q.v.), by swelling agents (q.v.) that increase water absorption (q.v.) and retention in the crumb, or by the action of surfactants (q.v.) that retard starch retrogradation (q.v.).