It’s a common household practice to store bread in the refrigerator, believing it helps preserve its freshness. However, this well-intentioned act might be doing more harm than good. Let’s delve into the science behind bread storage and discover whether refrigeration is truly the best way to keep your loaf soft and delicious.
The Refrigeration Myth: Does it Preserve or Stale Bread Faster?
Many people, including your husband and his aunt, may think that the fridge’s cool environment can keep bread fresh, just like other food items. The logic seems sound: cold temperatures slow down microbial growth, so bread should mold less quickly. However, when it comes to bread, the issue isn’t just about mold. The quality and texture are primarily affected by the staling process, which isn’t the same as spoiling. Staling is when bread loses moisture, becomes hard, and less palatable, eventually making it unenjoyable to eat.
The Science Behind Bread Staling
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