The major reason that bread stales is not moisture loss, but rather a process called retrogradation, in which the starch molecules in the bread crystallize.
Source: wiktionary
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The major reason that bread stales is not moisture loss, but rather a process called retrogradation, in which the starch molecules in the bread crystallize.
Source: wiktionary
Data sourced from Wiktionary, WordNet, CMU, and other open linguistic databases. Updated March 2026.