bread staling

Hello, I'm a student in Univercity of food technology in
Greece. This period i create my diploma work in bread staling (
causes,efects, confrontation,measuring e.t.c ) . I would be grateful if you could send
me some information. Thanks a lot.

Hi kostas,

I don't think this post is in the right area (or site?).

There is an excellent book called "Bread Staling" by Pavinee Chinachoti
Yael Vodovotz - ISBN 0849387966 which I have spent many long winter's evenings reading.

We supply Spirit Vinegar to the Bread industry for use as a natural preservative

Hello, I'm a student in Univercity of food technology in
Greece. This period i create  my diploma work in bread staling (
causes,efects, confrontation,measuring e.t.c ) . I would be grateful if you could send
me some information. Thanks a lot.

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Kostas if you are still around I've provided a couple of links to bakery related training courses below:

Bakery Training Courses

Shelf-life of bakery products

I understand you may not be able to attend, but maybe they would be willing to give you some information or course notes. Tell them you are a student and maybe beg a little.

Let us know how you get on.

Regards,
Simon

Would this help!