{"id":20793,"date":"2023-01-07T21:59:44","date_gmt":"2023-01-07T13:59:44","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=20793"},"modified":"2023-06-29T20:52:32","modified_gmt":"2023-06-29T12:52:32","slug":"how-to-make-stale-bread-soft","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/featured\/how-to-make-stale-bread-soft\/","title":{"rendered":"How To Make Stale Bread Soft?"},"content":{"rendered":"\n
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Staling is a complicated process that begins shortly after baking and involves a number of physicochemical changes. These are mostly associated with an increase in crumb stiffness and moisture loss. And as a result, there is a loss of eating quality because of flavor, color, and texture deterioration. But it does not mean stale bread has already gone bad. Stale bread still safe to consume, although not as good as freshly baked bread\u2014you would want it soft. <\/p>\n\n\n\n

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You might also like: Starch Gelatinization: What Is It?<\/a><\/p>\n\n\n\n

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Some people store bread in the refrigerator to extend its freshness. But the truth is that it only makes things worse, quality-wise. Sure, the temperature inside the refrigerator slows down the growth of microorganisms, but it also speeds up the rate of starch retrogradation, or simply staling (more on this below).<\/p>\n\n\n\n

But how to properly make stale bread soft, anyway? To explain better how, a brief explanation of how bread staling occurs should help. <\/p>\n\n\n\n

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