stale

　 　 　

WordNet

1. lacking freshness, palatability, or showing deterioration from age; "stale bread"; "the beer was stale"
2. urinate, of cattle and horses
3. subject to a stalemate
4. drawing position in chess: any of a players possible moves would place his king in check
5. having lost purity and freshness as a consequence of aging

PrepTutorEJDIC

1. (食物などが)『新鮮でない』,腐り始めた;(酒などが)気の抜けた;(空気などが)むっとする / 新鮮さを失った,古くさい,陳腐な / (過老・退屈などで)生気がない,頭のぼんやりした,(練習不足などで)調子をくずした / 古くさくなる,気が抜ける;陳腐になる
2. かび臭い,かびの生えた / (思想などが)陳腐な,古くさい(out-of-date)
3. (チェスで)手詰まり / 行き詰まり,窮境 / (チェスで)〈相手〉‘を'手詰まりにさせる / …‘を'行き詰まらせる

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/02/09 17:35:33」(JST)

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"Stale" redirects here. For the village, see Stale, Poland.

Stale bread

Staling, or "going stale" (the verb to stale is used in the food industry), is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.

Mechanism and effects

Staling is not, as is commonly believed, simply a drying-out process due to evaporation. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. Bread stored in the refrigerator will have increased staling rates and should therefore be kept at room temperature. However, refrigeration delays the growth of mold and extends the shelf life of bread.

One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectin molecules realign themselves causing recrystalisation. This results in stale bread's leathery, hard texture. Additionally, pleasant "fresh" flavor is lost to the air, and often unpleasant flavor is absorbed from it as well, especially in a confined space with other food such as a refrigerator.

Countermeasures

Anti-staling agents used in bread include wheat gluten, enzymes, and glycerolipids, mainly monoglycerides and diglycerides.

Culinary uses

Specifically stale bread is an important ingredient in many dishes, some of which were invented for the express purpose of using up otherwise unpalatable stale bread. Examples include bread pudding, bread sauce, bread soup, skordalia, garbure, fondue, fattoush, croutons, haslet, gazpacho, wodzionka, french toast, bread dumplings and flummadiddle.

In medieval cuisine, slices of stale bread, called trenchers, were used instead of plates.

Destaling

Stale bread can be partially destaled by heating to 60 °C (140 °F) in a conventional oven or microwave oven. However if not eaten before it cools or dries, the bread is even worse than before due to the moisture loss.

References

Further reading

• Gray, J.A.; Bemiller, J.N. (January 2003), "Bread Staling: Molecular Basis and Control", Comprehensive Reviews in Food Science and Food Safety 2 (1): 1–21, doi:10.1111/j.1541-4337.2003.tb00011.x 
• Xie, Feng (1998). The study of bread staling using visible and near-infrared reflectance spectroscopy (Ph.D.). Kansas State University. Retrieved 2014-08-25. 

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• STALE ☆ステール ホームページ☆

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• staleの意味・用例｜英辞郎 on the WEB：アルク

stale 【形】 〔飲食物などが〕新鮮でない 〔パンなどが乾燥して〕硬くなった 〔... - アルクがお届けする進化するオンライン英和・和英辞書データベース。一般的な単語や連語から、イディオム、専門用語、スラングまで幅広く収録。

• staleの意味 - goo辞書 英和和英

staleとは。意味や和訳。[形容詞] (stal・er，stal・est)1 〈食べ物などが〉新鮮でない(⇔fresh)；〈飲料などが〉気の抜けた，味わいのない；〈パンなどが〉干からびた，堅くなったa stale bottle of beer気の抜けたビール.2 〈空気・においなど ...

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「musty」

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　　[★]

• adj.

• かびた。かび臭い。陳腐な(stale)。古臭い。無気力な、無感動な