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2. How to Extend the Life of Baked Goods, According to Experts - AOL

   www.aol.com/extend-life-baked-goods-according...

   "For longer storage, wrap individual cookies in plastic wrap or parchment paper, place them in an air-tight container, and freeze them for up to three months. Freezing is a great way to extend the ...

3. Never Waste A Loaf Of Bread With These Tips - AOL

   www.aol.com/never-waste-loaf-bread-tips...

   How long frozen bread lasts depends on several factors like the type of bread and how well it's packaged for freezing. Bread products will keep their quality for three months in the freezer ...

4. Parbaking - Wikipedia

   en.wikipedia.org/wiki/Parbaking

   Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. [1] The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

5. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

   www.aol.com/lifestyle/bread-not-rising-why-fix...

   In general, sweet doughs take longer to rise. That’s because sugar absorbs the liquid in the dough—the same liquid that the yeast feeds on.

6. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure. Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast.

7. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

8. I've Made Over 50 Stuffing Recipes—Stop Using Stale Bread To ...

   www.aol.com/ive-made-over-50-stuffing-180000335.html

   The starch molecules crystallize and make your bread appear dry and hard. However, that moisture doesn't leave the bread—it becomes trapped inside. "Whether your bread is fresh or stale," says ...

9. Staling - Wikipedia

   en.wikipedia.org/wiki/Staling

   Staling is a chemical and physical process in bread that reduces its palatability.Staling is not simply a drying-out process caused by evaporation. [1] One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning and ...