Why do microwave ovens make bread rubbery?
Why does heating bread (cinnamon buns) in a microwave give it a rubbery texture, when a regular oven doesn't? What are the chemical or structural changes?
Best Answer
It is simply that the microwave heats primarily the water molecules, causing the bread to steam. A normal oven heats all of the molecules of the bread, and by the time the water is heavily steaming you will have pulled it out of the oven.
Pictures about "Why do microwave ovens make bread rubbery?"
How do you microwave bread without it getting soft?
On a microwave-safe plate, place the bread on a double layer of kitchen paper towel (at least a double layer is needed, otherwise the bottom part of the bread may become soggy from condensation). Place another layer of paper towel, dampened very slightly, to loosely cover the top of the bread.Does microwaving bread make it crispy?
When you're in a pinch, you can use a microwave instead of a toaster. Just use a paper towel and elevate the bread for the best results. Don't overcook! Most bread will crisp up in as little as 30 to 60 seconds.How do you keep bread from hardening in the microwave?
To limit how long you have to keep the bread in the microwave for, you can microwave a small portion of bread at a time. Wrap it in a damp (but not dripping wet) paper towel and microwave for about 10 seconds.What happens if you microwave bread dough?
As the water continues to steam in the closed microwave, it creates a warm, humid environment, similar to that of a bread dough proofer. The warmer and more humid the air is, the faster the bread should rise. The dough is ready when it has almost doubled in size, which should take about 30 to 45 minutes.Cook School Episode3: Tips for Reheating Chicken, Rice, and Bread
More answers regarding why do microwave ovens make bread rubbery?
Answer 2
I am not entirely sure about this, but my theory is based on the way microwaves interact with water. Microwaves are resonant with the rotational frequency of water's dipole, and works by using frequencies that are not quite resonant so that instead of causing rotations some of the energy is lost to friction which increases the vibrational frequencies of the water, which is a synonym for saying that it adds heat, but it also increases the rotational frequency of the water. When the entire water molecule is forced to rotate, the many of the critical hydrogen bonds that give bread its structure are likely broken resulting in a collapsing of the bread and more different hydrogen bonds form that are more stable and thus more rubbery.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Alex Green, George Milton, George Milton, Hatice Yardim