"Stale" redirects here. For the village, see Stale, Poland. For given name, see Ståle.
Stale bread
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling.
reduce staling. Staling is a chemical and physical process in bread and similar foods[example needed] that reduces their palatability. Staling is not...
deep (40 cm × 20 cm × 20 cm). Stale bread is colloquially called "dry", but drying and staling are distinct processes. Stale bread can weigh the same as...
A stale pointer bug, otherwise known as an aliasing bug, is a class of subtle programming errors that can arise in code that does dynamic memory allocation...
typically valid for six months after the date of issue, after which it is a stale-dated cheque, but this depends on where the cheque is drawn. In Australia...
stalemate is from 1765. It is a compounding of Middle English stale and mate (meaning checkmate). Stale is probably derived from Anglo-French estale meaning "standstill"...
to stale. Tangzhong is a gel, which helps stabilize the wheat starches in the bread, to prevent recrystallization which is the main cause of staling. The...
is also valuable because it acts as a plasticizer, and slows down the staling process. A mixture of sorbitol and potassium nitrate has found some success...
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