Dispelling nutrition myths, ranting, and occasionally, raving

Fresh Bread

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A couple of weeks ago a fellow dietitian (@markjmcgill) tweeted about how bread will go stale faster in the fridge so it should be stored in either the freezer or at room temperature (depending on how quickly you’ll be consuming it). I remember learning this in Foods class but I couldn’t remember why this was the case. Naturally, I didn’t keep the textbook for that class so I had to google it. Essentially, the reason bread goes stale faster in the fridge is the same reason that you’re not supposed to store potatoes in the refrigerator. Starch has a tendency to crystallize at cooler temperatures. The¬†crystallization makes the bread rather dry and crunchy, i.e. stale. While refrigeration may slow mould growth it will accelerate staleness.If your bread has gone stale you can revitalise it by wrapping it in foil and warming it in the oven. Or, capitalize on its staleness by making bread pudding, croutons, or french toast.

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

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