Why does bread freezer burn?

Bread freezer burn isn't actually "burn" in the traditional sense. It's more accurately described as dehydration caused by ice crystals forming within the bread's structure.

Here's why it happens:

* Moisture Loss: When bread is frozen, the water inside it turns into ice crystals. These crystals are larger than the water molecules and can pierce through the cell walls of the bread, damaging its structure.

* Air Exposure: Freezing doesn't completely seal the bread from air. Over time, the air in the freezer can pull moisture out of the bread, leading to dehydration.

* Sublimation: Ice can directly change from a solid to a gas (sublimation). When this happens, it leaves behind dry, brittle bread that feels like it's been "burned."

The result:

* Hard, Dry Texture: Freezer-burned bread becomes hard, dry, and crumbly because of the moisture loss.

* Stale Flavor: The dehydration also affects the bread's flavor, making it taste stale and bland.

* Discoloration: In severe cases, the bread might develop an off-white or grayish color.

To prevent freezer burn:

* Wrap tightly: Wrap bread tightly in plastic wrap or aluminum foil before freezing.

* Use freezer bags: Double-bag bread in freezer-safe bags for extra protection.

* Freeze in portions: Divide bread into smaller portions for easier use and to prevent excess air exposure.

* Label and date: Label and date your frozen bread to keep track of its freshness.

* Don't freeze for too long: Bread is best frozen for 2-3 months for optimal quality.

By taking these precautions, you can enjoy freshly-frozen bread without worrying about freezer burn.