<P> One important mechanism is the migration of moisture from the starch granules into the interstitial spaces , degelatinizing the starch . The starch amylose and amylopectin molecules realign themselves causing recrystalisation . This results in stale bread 's leathery , hard texture . Additionally , pleasant `` fresh '' flavor is lost to the air , and often unpleasant flavor is absorbed from it as well , especially in a confined space with other food such as when in a refrigerator . </P>
why does starchy food like bread become hard and stale when it dries out
the migration of moisture from the starch granules into the interstitial spaces , degelatinizing the starch