Theory 109/Bread staling/Rate lens
Staling Follows Retrogradation
The claim
Bread staling rate is set by the rate of starch retrogradation rather than by moisture loss, so bread kept sealed still stales.
01Mechanism
Amylopectin recrystallises over time, hardening the crumb independently of drying.
02Prediction
Staling should track retrogradation.
03Refutation
Staling tracking moisture would remove crystallisation.