There are many possible explanations for the crumbling of bread. All the reasons for this need to be looked for in the grain production or in the place of its storage.
First, this disadvantage may be due to a recipe violation. So, bread can crumble when too little fat is added to the dough - such a dough turns out to be too dry and quickly begins to crumble after baking. Also, the quality of the bread will suffer if too much salt is added to the dough or insufficient water is added. Bread will crumble during slicing if a large amount of yeast is added to the dough and the dough rises too high. Secondly, this problem can arise if the kneading and raising mode of the dough was violated during the production process. The bread for which the dough was poorly kneaded is badly crumbled, because it is during kneading that gluten is released from the flour, which is necessary for the correct binding of the dough and the formation of a loaf. Many modern bakeries use special chemical dough improvers - cysteine, amylase, calcium acetate, sodium thiosulfate - to increase the volume of baked goods and reduce the time required to rise the dough (according to the old standards, the dough had to rise within four hours). These chemical additives cut the time it takes for the dough to rise by more than 4 times - to just 50 minutes. However, the result of this time savings is that such "quick" bread crumbles heavily when sliced. Thirdly, the bread crumbles due to the too low acidity of the rising dough from which it is prepared. Reduced acidity of the dough can be a consequence of a change in the quality of flour necessary for baking - namely, the properties of its natural complex of proteins and proteins. The use of low-quality flour with a reduced percentage of gluten in it leads to crumbling. Also, bread can crumble with errors in temperature and baking time, temperature and humidity storage conditions. Loosely baked bread that was taken out of the oven too early is crumbled. Or, alternatively, the temperature in the oven was not maintained at the required level - too dry bread will crumble. When storing freshly baked bread in a draft, uncovered, it can also begin to crumble.
