How did the inherent physical nature of bread shift when transitioning from the pre-1928 whole loaf state to the post-slicing state?

Answer

It changed from being inherently durable due to crust protection to being inherently fragile and temporary.

The change introduced by industrial slicing fundamentally altered the physical characteristics associated with bread durability. Before slicing, a whole loaf possessed a thick, hard crust which acted as a natural preservative, lending the bread inherent durability suitable for longer storage or rough handling. Once the loaf was sliced, this protection was removed from the interior crumb, rendering the bread fragile and highly susceptible to environmental factors, specifically drying out. This trade-off meant that while preparation time decreased, the functional lifespan of the bread once exposed significantly shortened, encouraging immediate consumption.

How did the inherent physical nature of bread shift when transitioning from the pre-1928 whole loaf state to the post-slicing state?

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