Some people believe that keeping bread in refrigerators prevent it from going stale. According to a report done by Seemorgh, the fresh bread coming out of the oven has a soft texture and a pleasant smell and taste, but neglecting the methods of preservation will harden its crumb in a way that few people are willing to try it and it is called “stale bread”. Some believe that putting bread in refrigerators keeps them from going stale. But it is false because this action will speed up the process of staling. The only way to prevent bread from going stale is keeping it in a freezer compartment in -4 to -10 C°.
It may have also occurred to you to notice the difference between these two methods of preservation; when we keep bread in a freezer compartment, the humidity or the water in its texture will freeze and no water remains in the texture of bread to be transferred and crystallized between molecules of protein and starch, therefore we can keep bread for 2-3 months in the freezer compartment. When you take the bread out of the freezer compartment, the frozen water of its texture will return to the liquid state and it becomes fresh.
But in spaces like fridges and rooms, the water in texture of bread will neither reach freezing point nor will it be transferred between protein and starch molecules and eventually cause the crystallization of these molecules and the staling of bread.
Interesting to know that in villages or rural districts with no access to refrigerators, people dry bread under the sun light in order to make it last longer; doing so will remove water from texture of bread and the process of staling does not happen. Finally, although we recommend you to buy bread daily, if you have to eat more than one meal of bread for any reason, keep the bread in a freezer compartment and keep it in room temperature for 5-20 minutes depending on the type of bread you eat.
It may have also occurred to you to notice the difference between these two methods of preservation; when we keep bread in a freezer compartment, the humidity or the water in its texture will freeze and no water remains in the texture of bread to be transferred and crystallized between molecules of protein and starch, therefore we can keep bread for 2-3 months in the freezer compartment. When you take the bread out of the freezer compartment, the frozen water of its texture will return to the liquid state and it becomes fresh.
But in spaces like fridges and rooms, the water in texture of bread will neither reach freezing point nor will it be transferred between protein and starch molecules and eventually cause the crystallization of these molecules and the staling of bread.
Interesting to know that in villages or rural districts with no access to refrigerators, people dry bread under the sun light in order to make it last longer; doing so will remove water from texture of bread and the process of staling does not happen. Finally, although we recommend you to buy bread daily, if you have to eat more than one meal of bread for any reason, keep the bread in a freezer compartment and keep it in room temperature for 5-20 minutes depending on the type of bread you eat.
