Why is it that when microwaving something that dried up, like hotdog buns that have been in the fridge or a cookie that’s a day old, seem to make it soft and damp again?
It has to do with the starches. They occur naturally in crystalline structure. When the starche in flour is mixed with water and the other ingredients and is then baked, the structure is broken down so the bread is nice and soft.
The Short Answer
It has to do with the starches. They occur naturally in crystalline structure. When the starche in flour is mixed with water and the other ingredients and is then baked, the structure is broken down so the bread is nice and soft. As bread ages, those starches begin to re-crystallize. It will even happen in an airtight container where no moisture can escape. Putting bread in a sub-freezing fridge will actually INCREASE the rate at which the crystallization occurs. When you microwave it, the heat breaks down the crystalline structures again, making the bread nice and soft again
Analysis
Key Concepts: Bread, starches, crystalline
This explanation focuses on bread, starches, crystalline and spans 98 words across 7 sentences. At 44% above the average Animals explanation (68 words), this is one of the more thorough answers in this category, reflecting the complexity of the underlying question.
What This Answer Covers
The explanation opens with: “It has to do with the starches.” It then elaboratesultimately building toward a complete picture across 7 connected points.
How This Compares in Animals
Ranked #110 of 500 Animals questions by answer depth (top 23%). This places it in the comprehensive tier — the top quarter of most thoroughly answered questions. Questions at this depth typically involve multi-faceted topics requiring nuanced explanation.
Frequently Asked Questions
Is there a simple explanation for why it that when microwaving something that dried up, like hotdog buns that have been in the fridge or a cookie that's a day old, seem to make it soft and damp again?
It has to do with the starches. They occur naturally in crystalline structure. When the starche in flour is mixed with water and the other ingredients and is then baked, the structure is broken down so the bread is nice and soft. As bread ages,…
How detailed is this explanation compared to similar Animals questions?
This is one of the most thorough answer at 98 words, ranked #110 of 500 Animals questions by depth. The key concepts covered are bread, starches, crystalline.
What approach does this answer take to explain it that when microwaving something that dried up, like hotdo?
The explanation uses direct explanation across 98 words. It is categorized under Animals and addresses the question through 1 analytical lens.