Why bread Become stale!? Retrogradation of starch Why bread Become hard!!? weeping of water

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties.
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I like the visual scientific explanation

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very nice explanation

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Well explained

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[@wfreeman1954]

This video seems to use, without credit, images and clips from a Culinary Institute of America video on Starch gelatinization and retrogradation. If this be true, then this is plagiarism of the worst sort. The video should be taken down, or replaced with original content. Or get permission to use the material presented and so state that fact.