Describe procedures for regarding and preventing the growth of mold on bread.
Answers
Answer:
Make sure the container with the bread in it is airtight, make sure that the room is room temperature, don't let the bread get wet, and you can't leave the bread in the container for months and months
Answer:
Bread is considered an intermediate-moisture food product that is prone to mould spoilage. Normally bread is eaten fresh or preserved using additives or modified atmosphere packaging. Demands for preservative-free food affects bread production and associated mould spoilage. This chapter considers the important mould species that can cause spoilage depending on the bread. We review the current systems and new methods for preserving bread. Using mixtures of physical methods and natural compounds and the use of nanotechnology in the formulation of products are also discussed in terms of their future use.
Different allowable preservatives which can be used in bread and bakery products under EU and UK regulations (89/107/EEC; 95/2/EC; 97/77/EC; SI 1995 No 3187).
Different allowable preservatives which can be used in bread and bakery products under EU and UK regulations (89/107/EEC; 95/2/EC; 97/77/EC; SI 1995 No 3187).
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Increase of lag phase (days) of four fungal species growing at 25ºC on 2% wheat flour agar in the presence of 500 ppm (w/w) of different plant essential oils at 0.95 aw / pH 6 (Arroyo and Magan, unpublished data).
Increase of lag phase (days) of
Explanation:
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