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?
Bread – Why do microwave ovens make bread rubbery
breadfood-sciencemicrowave
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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.