Fibre structure found in stale bread
Answers
the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectin molecules realign themselves causing recrystalisation. This results in stale bread's leathery, hard texture.
Answer: fungi
Explanation:
The fibrous structure found in stale bread is due to the presence and growth of fungi on the bread. Fungi feed off the dead and decaying matter and so is the case with the stale bread.
Fungi that grow on the stale bread us said to produce hyphae, which are threadlike spore-producing structures. These hyphae are the reason, why our bread appears to be fibrous and furry. These hyphae when burst open releases spores which further grows into fungi under suitable conditions.