When bread is stored in the refrigerator, its sensory properties can change, leading to a different smell compared to when it's fresh. There are a few reasons for this phenomenon:
- Staling: Bread staling is a complex process that occurs due to the restructuring of its starch molecules. When bread is exposed to low temperatures, like in the refrigerator, the starch molecules retrograde, meaning they crystallize and become less soluble. This can result in