1. When stored at low temperature, bread hardens quickly. If it exceeds 30℃, it will affect the color, nutrition and taste of bread.

2. 18℃~25℃ is the most suitable storage temperature for bread, while the temperature in the freezer is about 2℃~6℃, which will accelerate the aging of bread.

3. During the baking process, the amylose in the flour has aged, which is the reason why the bread has elasticity and soft structure. With the extension of storage time, the linear part of amylopectin in bread slowly associates, which makes the soft bread gradually harden. This phenomenon is called aging.

4. Aging speed is related to temperature. At low temperature (above freezing point), bread will age faster, and bread will harden faster in the refrigerator than at room temperature. Therefore, bread should not be put in the refrigerator.

：

Bread, also known as bread, is a kind of food made of five kinds of grains (usually wheat) by grinding and heating.

Baked food is made of wheat flour as the main raw material, yeast, eggs, oil and nuts as the auxiliary materials, mixed with water to make dough, and processed by fermentation, shaping, shaping, baking and cooling.

The bag with the highest heat is the soft bag, also called "Danish bag". It is characterized by adding 20%~30% butter or shortening to form a special layered structure, which can be made into croissants, raisin buns, chocolate crisp buns and so on.