buttermilk (p. 50) and egg yolks are rich in
emusifiers and have the same effect. It’s
thought that these substances complex with
starch or in some other way interfere with
water movement, thereby inhibiting
recrystallization.
Reheating Reverses Staling As long as much
of the water released by the starch granules
remains in the surrounding gluten — that is,
as long as the loaf isn’t too old, or has been
wrapped and refrigerated — staling can be
reversed by heating the bread above the
gelation temperature of wheat starch,
140ºF/60ºC. Once more the crystalline regions
are disrupted, water molecules move in
between the starch molecules, and the
granules and amylose gels become tender
again. This is why toasting sliced bread makes
the interior soft, and why a loaf of bread can
be refreshed by heating it in the oven.
Storing Bread: Avoid the Refrigerator