Why does bread get stale?

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Various products over time change their structure and deteriorate, but bread and bakery products have the distinctive property of going stale. Let's find out what causes this.

As we know, bread contains flour, which consists of gluten and starch. Starch, in turn, is made up of two kinds of molecules: amylopectin and amylose, which join together to form starch granules. When bread is baked at a high temperature, the starch reacts with water to become an amorphous substance and its granules become soft and form an elastic crumb under the crispy crust. But a certain amount of time passes and the starch gradually passes into the initial crystalline state in which it was in the flour. During this transition, the previously absorbed liquid is released into the air. The starch granules compact again, decreasing in size slightly, and air voids - cracks - appear between them.

Interestingly, the bread stale fastest only in a certain range of temperatures, namely from -2 ° C to 20 ° C. At temperatures below -10°C and above 60°C the staling process stops.

But even when stale, all the water from the bread does not evaporate, but partly stays in the air cavities, so stale bread can be returned to its former freshness for a while. To do this, it is heated at a temperature of up to 60 ° C and the bread for a few hours becomes soft again.

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