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The water moves to the starch in the crust, which begins much drier than the rest of the loaf.
水分逐漸向面包皮上的淀粉轉移，面包皮變得比其他地方更加干燥。
Of course, if the bread is left uncovered, the water escapes to the air.
當然，那些沒有包裝的面包，水分就會蒸發到空氣中。
Staling depends largely on the temperature the bread is stored at, since temperature affects the ability of the starch in the bread to hold water.
面包的變質速度很大程度上取決于面包貯存的溫度，因為溫度會影響面包中淀粉的鎖水能力。
The drop in water-holding capacity is slowest at temperatures below freezing, so frozen bread stales very slowly.
淀粉在零度以下時，鎖水能力下降速度最慢，所以冷凍面包的變質速度非常慢。
The starch’s water-holding capacity decreases more quickly at room temperatures, and most quickly at refrigerator temperatures, which are just above freezing.
淀粉在室溫下的鎖水能力下降得快一些，而在冷藏溫度下（即略高于零點溫度）時下降得最快。
In one experiment, refrigerated bread staled as much in one day as bread stored at room temperature staled in six.
一項實驗表明，面包冷藏1天就會變質，而在室溫下6天才會變質。
譯文為可可英語翻譯，未經授權請勿轉載!
