It all has to do with the behavior of starch molecules.
Starch is made up of two base components, both of them long-chain sugars, also known as carbohydrates: amylose and amylopectin. Both are made up of many many units of glucose, and that makes them similar. Yet those units of glucose are configured differently, which causes them to behave in very different ways. Amylose is built like a narrow bundle of reeds, with all of its glucose units (up to 1,000 or so) arranged in straight, parallel chains. Amylopectin, in the other hand, looks more like a shrub, with its glucose units (up to 20,000 of them) going off every which way.
Hundreds or thousands of both make up a typical starch "granule" (or single grain of flour) with the long straight amylose in nice orderly layers (starch crystals) and the amylopectin in big bushy heaps. Add water and heat to that scenario (dough making and baking) and things start to change. The bonds that keep the carbohydrate molecules bunched together weaken, and water molecules start getting in between them. The starch granule swells.
This continues until the finished bread is taken out of the oven, at which point the process starts to reverse itself. The carbohydrate molecules start to reorder themselves. It doesn't happen quickly, but it does happen inexorably. The carbs, especially the amyloses, become re-attracted to one another and begin stacking themselves back up again in neat piles, making hard crystals once again. The water molecules are forced out from between them, and shortly evaporate.
So you see, bread goes stale not just because it's dryer, but because its structure is also harder.
[cite]Posted By: kimbo[/cite]Why is our IT department Sh**e?
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Feel better now
Same yet they still get paid more than me :-)
cos they look after not just you but how many dozens of others, most of whom think they are the only person who needs IT.. usually undermanned, and no longer a well paid profession either particularly support. Not only are market rates not what they were back in the 90's early 00's, but u usually find less people doing more work, not only that although newer systems are generally more stable, the need for technical knowledge and skills is greater - you are expected to know everything (of course this has just got even more stupid in the current climate).
[cite]Posted By: kimbo[/cite]Why is our IT department Sh**e?
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Feel better now
Same yet they still get paid more than me :-)
cos they look after not just you but how many dozens of others, most of whom think they are the only person who needs IT.. usually undermanned, and no longer a well paid profession either particularly support. Not only are market rates not what they were back in the 90's early 00's, but u usually find less people doing more work, not only that although newer systems are generally more stable, the need for technical knowledge and skills is greater - you are expected to know everything (of course this has just got even more stupid in the current climate).
Why when the Mrs knows i will be purchasing the new Football manager and have been looking forward to it for months. (Sad i know) Does she feel the need to organize 176 diffferent things i have to attend over the weekend and then furthermore. Make me late for every single one of them?
Comments
Starch is made up of two base components, both of them long-chain sugars, also known as carbohydrates: amylose and amylopectin. Both are made up of many many units of glucose, and that makes them similar. Yet those units of glucose are configured differently, which causes them to behave in very different ways. Amylose is built like a narrow bundle of reeds, with all of its glucose units (up to 1,000 or so) arranged in straight, parallel chains. Amylopectin, in the other hand, looks more like a shrub, with its glucose units (up to 20,000 of them) going off every which way.
Hundreds or thousands of both make up a typical starch "granule" (or single grain of flour) with the long straight amylose in nice orderly layers (starch crystals) and the amylopectin in big bushy heaps. Add water and heat to that scenario (dough making and baking) and things start to change. The bonds that keep the carbohydrate molecules bunched together weaken, and water molecules start getting in between them. The starch granule swells.
This continues until the finished bread is taken out of the oven, at which point the process starts to reverse itself. The carbohydrate molecules start to reorder themselves. It doesn't happen quickly, but it does happen inexorably. The carbs, especially the amyloses, become re-attracted to one another and begin stacking themselves back up again in neat piles, making hard crystals once again. The water molecules are forced out from between them, and shortly evaporate.
So you see, bread goes stale not just because it's dryer, but because its structure is also harder.
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Feel better now
Same yet they still get paid more than me :-)
Just what I thought.
Must be a new name for a baker ; - )
There could be such a thing lol
cos they look after not just you but how many dozens of others, most of whom think they are the only person who needs IT.. usually undermanned, and no longer a well paid profession either particularly support. Not only are market rates not what they were back in the 90's early 00's, but u usually find less people doing more work, not only that although newer systems are generally more stable, the need for technical knowledge and skills is greater - you are expected to know everything (of course this has just got even more stupid in the current climate).
AND WHO STOLE ALL OF THE CHEESE FOOTBALLS?
Exactally :-)
Ru mate, stop digging...
Caught me out sorry :-)
Would i be correct in assuming you work in IT?
I am a professional "bread chef" - i sell the gunk that slows down the chemical process that Rodney describes so eloquently.
The Professionals.
Would love to take credit but t'was a google job. Still we've all learned something about bread today. ;-)
I am glad i contributed to the changing of oyur mood matey :-)
Light weight?
who would have thought