It just gets hard and chewy. Same thing happens if I make a toasted sandwich and wrap it up in foil, I get it out at lunch and it’s just a hard chewy sandwich rather than crispy and toasty?
In: Chemistry
The starch molecules crystalize after the they expel water molecules. Toasting speeds this up. The chemical process is called syneresis. If you’d like more info, google “bread syneresis”.
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