Top Dry

Posted in April 29, 2008 ¬ 8:30 amh.adminNo Comments »

Top Dry
Why dry bread in the bottom and stand on top when kept in the refrigerator for long periods of time?

I've that any type of bread – bagels, muffins, rolls, breads – when kept in a plastic bag in the refrigerator, dry on the bottom, while the top is soaked. What about the migration of water? Not so with the bread remains in plastic bags at room temperature … Well answerer with precipitation and distillation. I see that water must be evaporated from the pan and after condensation in the top of the bag and rushing down into the pan. My only another question is: why water condenses on the top of the bag in particular? You can not condense on the bottom, because the bread is sitting there. If condensed on the sides the water can drip down and re-saturate the bottom of the pan. It seems that the condensation of water must be specifically at the top bag, which is surprising since the top is a minority of the available land in the bag.

You are probably looking for distillation. The water gradually evaporates all the bread, but as the surrounding air is cold, it condenses back into the interior of the bag. This is where contact the top of the bread.