In the process of making bread, starch will absorb water and swell. When baking, starch will gelatinize and its structure will change, making bread soft and elastic. However, the volume of starch will shrink continuously during storage, and the gas in the bread will escape, making the bread hard and dry.
The correct way to keep bread is as follows:
1. If the bread will be eaten in 1-2 days, after the bread is naturally cooled, it can be put into a fresh-keeping bag or bread bag and sealed at room temperature to prevent bacteria and moisture from entering.
If bread needs to be preserved for a long time, it needs to be frozen in the refrigerator. Similarly, when it cools down, cutting it into pieces and freezing it in a fresh-keeping bag can inhibit the proliferation of bacteria and keep the flavor of bread unchanged.