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ANTI-STALING AGENT [1 record]

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Record 1 1987-01-14

English

Subject field(s)
  • Food Additives
  • Food Industries
DEF

Substances that retard the staling of baked products, and also soften the crumb, e.g. sucrose stearate, polyoxyethylene monostearate, glyceryl monostearate, stearoyl tartrate.

CONT

In addition to flour improvers and bleaching agents, anti-staling agents are often used in bread-making. In fresh bread the starch molecules are arranged in a completely haphazard and random manner, whereas in stale bread they are arranged in a more orderly way. Anti-staling agents may act by combining with components of starch in such a way to prevent the starch molecules from taking up an orderly arrangement.

Key term(s)
  • antistaling agent

French

Domaine(s)
  • Additifs alimentaires
  • Industrie de l'alimentation
DEF

Substance utilisée pour éviter le vieillissement des produits boulangers. Les principaux anti-rancissants sont des stéarates (sucrose, polyoxyéthylène, glycéryl), le stéaroyltartrate, etc.

Key term(s)
  • antirancissant

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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