Decrease and eventual cessation of growth of a fungus due in whole or in part to the effects of the metabolic products of the fungus itself.
Staling, or `going stale`, 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 temper.....Found on http://en.wikipedia.org/wiki/Staling
(from the article `baking`) Undesirable changes in bakery products can occur independently of microbial action. Staling involves changes in texture, flavour, and appearance. ...Found on http://www.britannica.com/eb/a-z/s/151
• (p. pr. & vb. n.) of StaleFound on http://thinkexist.com/dictionary/meaning/staling/
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