Rice and bread, both carbohydrates, always contain starch.
When raw starch is mixed with water and heated, the starch structures absorb water and become gel-like, a process known as starch gelatinization. Due to gelatinization, freshly cooked rice becomes plump, fluffy, and mouthwatering. Similarly, freshly baked bread offers a soft and chewy texture.
Over time, however, a phenomenon known as "staling" occurs. During staling, pregelatinized starch (alpha-starch) transforms into beta-starch, and water separates from the starch. As staling progresses, rice becomes dry and crumbly, and bread hardens, resulting in the loss of their delicious flavors.
This is where anti-staling improvers prove beneficial, helping to preserve the deliciousness of these foods. Our company offers a variety of formulations designed to prevent staling, allowing us to provide products that meet our customers' specific needs.