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The water moves to the starch in the crust, which begins much drier than the rest of the loaf.
水分逐渐向面包皮上的淀粉转移，面包皮变得比其他地方更加干燥。
Of course, if the bread is left uncovered, the water escapes to the air.
当然，那些没有包装的面包，水分就会蒸发到空气中。
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.
面包的变质速度很大程度上取决于面包贮存的温度，因为温度会影响面包中淀粉的锁水能力。
The drop in water-holding capacity is slowest at temperatures below freezing, so frozen bread stales very slowly.
淀粉在零度以下时，锁水能力下降速度最慢，所以冷冻面包的变质速度非常慢。
The starch’s water-holding capacity decreases more quickly at room temperatures, and most quickly at refrigerator temperatures, which are just above freezing.
淀粉在室温下的锁水能力下降得快一些，而在冷藏温度下（即略高于零点温度）时下降得最快。
In one experiment, refrigerated bread staled as much in one day as bread stored at room temperature staled in six.
一项实验表明，面包冷藏1天就会变质，而在室温下6天才会变质。
译文为可可英语翻译，未经授权请勿转载!
