Market Insights
Sep 3, 2024

Factors Contributing to Bread Dryness

Do you enjoy baking bread? Sometimes, the texture of freshly baked bread can change after storage, something many of us have likely experienced. While freshly baked bread is soft and moist, it can become dry, hard, and crumbly after being stored for 2–3 days. Several factors contribute to this change in texture.  

Loss of Moisture

Bread gradually loses moisture during both the baking and storage processes. The heat of the oven causes water inside the dough to evaporate, resulting in a drier texture. In storage, moisture from the inside of the bread migrates to the surface and then into the surrounding air. As a result of this moisture loss, bread becomes dry and firm over time.  

Starch Retrogradation

Bread contains starches derived from flour, which absorb water during the baking process. However, as the bread cools and ages, these starches begin to lose their ability to retain moisture. This natural transformation, known as starch retrogradation, causes the bread to harden and dry out. It's a normal part of the aging process that affects all types of bread.  

How to Prevent Bread from Drying Out

While this change in texture is inevitable, there are a few ways to slow it down. Storing bread in an airtight container or wrapping it in plastic can help retain moisture. It's also essential to pay attention to the baking time and temperature—avoid overbaking, which can accelerate dryness. Additionally, incorporating moisture-retaining ingredients, such as Breda Gel, can help maintain softness for up to 6 days. You can purchase Breda Gel from Mero Baking’s official stores on Shopee and Tokopedia, or contact our social media admin for more information.

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