With putting the extension of time , the part of straight chain of propping up the chain starch part in the bread is formed and shut slowly , and make the soft bread hard gradually , this kind of phenomenon calls " becomes old " 隨著放置時(shí)間的延長(zhǎng),面包中的支鏈淀粉部分的直鏈部分慢慢締合,而使柔軟的面包逐漸變硬,這種現(xiàn)象叫“變陳” 。