What can contribute to the staleness of baked goods?

Long exposure to air significantly contributes to the staleness of baked goods. When baked items are left unwrapped or inadequately covered, they are exposed to air, which causes moisture loss. This drying out process results in a change in texture, making the goods feel hard and less palatable. Staleness often manifests as a loss of flavor and a chewy or hardened crust, which can greatly affect customers' perceptions of the product’s quality.

While moisture plays a role in the freshness of baked goods, excessive moisture content can lead to spoilage rather than staleness, as it may encourage mold growth. Immediate packaging, on the other hand, helps trap moisture and prevents exposure to air, thus preserving freshness. Proper cooling techniques are critical for ensuring that baked goods do not become soggy or develop unwanted textures, but they do not directly relate to staleness in the same way that prolonged exposure to air does.