Science, asked by abhichoudhary8a, 2 months ago

Fibre structure found stale bread

Answers

Answered by Bhavana8585

Answer:

Explanation:

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

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