Add sprinkle some water to a piece of bread and keep it into a warm place and observe at and observe at and write your observation
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A couple of things happen to moist bread left out at room temperature.
It slowly goes stale - even though it’s moist. That’s a crystallization process that occurs with starches called retrogradation. The starches that were gelatinous get hard and expel water. It occurs much faster at cold temperatures as in the fridge.
Secondly, if exposed to air, mold can occur. Mold spores need food (bread) and some moisture to grow.
Explanation:
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