What is the reasons for bakery staling?

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Edyta Gheribi

One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch.

Sidra Khalid

Its a natural process. Loss of humidity in bread is actual reason for it.

Staling is not, simply a drying-out process due to evaporation. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing.