Why does bread get hard when stale?
Show answer & explanation
Answer: Starch molecules recrystallize
Starch molecules recrystallize ✓ — Correct! Fresh bread has gelatinized starch (soft, dispersed). Over time, starch molecules rearrange into crystalline structures (retrogradation), making bread firm. This happens even in sealed bags! Toasting or microwaving temporarily disrupts crystals, refreshing bread. Interestingly, refrigeration speeds staleness; freezing prevents it!
Yeast dies and hardens — Wrong. Yeast is inactive after baking. Staleness is from starch structural changes, not yeast condition.
Gluten proteins tighten — Wrong. Gluten provides structure but doesn't cause staleness. Starch retrogradation is the culprit—molecules reorganizing after baking.