stale foods

I wasn't sure where to put this, so I am posting it here.

This is something I've always wondered. Why is it that bread and cake get hard and crumbly when they get stale, but chips and cookies get softer? Further, I've noticed that while store-bought cookies soften over time, home-made ones tend to harden. I don't understand it. It seems like they're all made of pretty much the same things, so why the difference?

 

Log in or Sign up to hide all adverts.

Bread and cake come out of the oven moist, so when they get old they lose their moisture through evaporation.

Chips and (regular) cookies get soft become they come out of the oven dry (and can't get and drier).

"Moist and chewy" cookies just turn to mush because they're made to be moist.

Homemade cookies get hard at first because of the sugar in it then later because they dry out.

All store-bought cookies use High Fructose Corn Syrup, not sugar- I guess that is the common thread.

 

Log in or Sign up to hide all adverts.