WHY BREAD GOES STALE.

Manawatu Herald, Volume XLII, Issue 2173, 7 September 1920, Page 4

WHY BREAD GOES STALE.

The reason bread becomes stale has been investigated recently by Professor J. R. Katz, of Amsterdam, who has discovered that the staleness is due to low temperatures, and not merely to loss of moisture. The experiments of Professor Katz were based upon the keeping of. bread for forty-eight hours after it was taken out of the oven. He found that if the temperature was maintained .-it 14!) deg. Fahrenheit the bread was rjuite fresh at the end of the period, hut if the temperature was reduced to 122 degrees Fahrenheit a certain amount of staleness was discernible, file process becoming more rapid until a temperature of about three degrees below freezing point was readied. Curiously enough, at lower temperatures than this the degree of Paleness is reduced, until at a temperature of liquid air the bread is again perfectly fresh. On the strength of these experiments it has been suggested that bread could he kept fresh till required for use by placing it in a tireless cooker imme-

diately after removal from the oven