Freshly baked bread contains a large amount of carbon dioxide, which is produced during the fermentation and baking processes. If consumed immediately, it may lead to excessive intake of carbon dioxide, which can easily cause bloating. Furthermore, individuals with poor digestive function may also experience increased stomach acid after eating it.
When bread is first taken out of the oven, its enzymes remain active due to the high temperature. This enzymatic action stops after about 15 minutes, when the bread's center temperature drops to around 40°C. By this time, the carbon dioxide has been fully released, and consumers can safely eat it.