Talk:Staling

Need more citations
This article needs citations for many of the claims made here. For example it says that bread goes stale faster in the refrigerator or not. I don't even know if that's true or not so I would say it needs a citation. — Preceding unsigned comment added by Xanikk999 (talk • contribs) 01:05, 4 December 2015 (UTC)

Agreed. There are few things that go faster at lower temp. See, http://www.chemguide.co.uk/physical/basicrates/temperature.html. So this might be a true statement, but it is an extraordinary claim so it would be nice to have a wee bit more evidence.

Dean p foster (talk) 17:57, 23 April 2017 (UTC)

Stale beer
How does beer get stale, and does it belong in this article? — Epastore 03:14, 31 March 2007 (UTC)


 * I am not sure what you mean by 'stale beer'... perhaps you are referring to it going flat? If this is a common term, perhaps some info or a link would be applicable. --Nleamy 17:00, 30 July 2007 (UTC)


 * It is pretty common usage. Here is the second link from Google, which seems like a reasonable explanation. Also note that the Wiktionary article on stale not only mentions beer, but does not mention bread. Is staling really only about bread? — Epastore (talk) 23:35, 25 June 2008 (UTC)

Degelatinizing?
There's no "gelatin" in plant starch. What, if anything, does this term refer to? 24.63.229.72 (talk) 23:12, 24 January 2008 (UTC)


 * "Gelatin" here is metaphoric. It refers to the texture of the material, not to its composition.  See for example Starch gelatinization. -- Dominus (talk) 01:23, 25 January 2008 (UTC)


 * Incidentally, this is not a Wikipedia invention. Google search for "Gelatinized starch" produces around 25,000 hits.  The term is in wide currency in the field of food science.  -- Dominus (talk) 01:26, 25 January 2008 (UTC)

WikiProject Food and drink Tagging
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Cakes and biscuits
They also go stale, so why is the article exclusively about bread? DavidFarmbrough (talk) 00:24, 6 June 2009 (UTC)
 * because they are bread. —Preceding unsigned comment added by 75.73.70.113 (talk) 04:19, 20 January 2010 (UTC)
 * No, it's not the same process. For instance, bread loses moisture when it gets stale, while crackers gain moisture when they go stale.75.158.1.81 (talk) 08:52, 29 June 2011 (UTC)

Haslet
Article description at odds with the page that it references https://en.wikipedia.org/wiki/Haslet — Preceding unsigned comment added by Drsruli (talk • contribs) 09:31, 13 August 2020 (UTC)

Not limited to bread
Many food products can go "stale," not just bread. And not all foods go "stale" by drying up, such as potato chips or fruit. As such, this article is way too specific and, at least in part, inaccurate. Furthermore, not all "stale" products "reduces their palatability," as noted in the article. For example, stale bread is necessary for a quality french onion soup. Skaizun (talk) 12:01, 3 December 2023 (UTC)