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This episode of the radio program Pulse of the Planet explores the science behind stale bread. The two-minute episode is available here in audio and in text. This episode's guest describes the changes that occur inside bread when it becomes stale and then when it is toasted. He also explains which temperature condition--room temperature, in the refrigerator, or in the freezer--is best for maintaining bread's freshness for both short and long periods of time. Copyright 2005 Eisenhower National Clearinghouse
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