Bread hardening
- Drying bread
Claim
Bread hardens because starch molecules form hard crystalline areas which limits the period of safe consumption to 4 days.
Broader
Metadata
Database
World problems
Type
(G) Very specific problems
Biological classification
N/A
Subject
Industry » Manufacturing processes
Industry » Baked foodstuffs
Content quality
Yet to rate
Language
English
1A4N
J0325
DOCID
12003250
D7NID
180004
Last update
Dec 3, 2024