why does bread go stale

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Bread goes stale primarily because starch molecules recrystallize and harden after baking, a process known as retrogradation. Bread staling is primarily caused by the retrogradation and recrystallization of starch molecules, a process that begins as soon as bread cools after baking. During this process, starch molecules, which became amorphous and flexible during baking, gradually return to a more ordered, rigid crystalline structure. While moisture loss can contribute to the perception of staleness by drying out the crumb and softening the crust, bread can still become stale even when moisture loss is prevented. Staling is fastest at cool temperatures above freezing, such as in a refrigerator, while freezing effectively halts the process. Stale bread can often be temporarily refreshed by reheating, which reverses the starch crystallization.

why does bread go stale

Bread goes stale primarily because starch molecules recrystallize and harden after baking, a process known as retrogradation.

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