Question

Why does bread get stale fast?

Answer 1

Answer:

The starch amylose and amylopectin molecules realign themselves causing recrystalisation. This results in stale bread's leathery, hard texture. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. Bread stored in a refrigerator will have increased staling rates.

Explanation:

Please mark me BRAINLIST