greenish patch developed on moist bread give one word
Answers
Bread mold fungus, Rhizopus stolonifer
Why does bread mould?
Moulds can only grow under certain circumstances. The moulds need enough water, but not too much either, the temperature should be comfortable and there should be enough food. Bread always contains enough food due to all the carbohydrates.
Moisture
Also, even though it might not seem obvious, bread contains quite a bit of moisture. Even though the outside is dry after baking, moisture from the inside will travel outwards. The crust won’t get wet, but it will get noticeably softer. If bread is stored in a plastic bag you can see the moisture very well. The inside of the bag may get a little damp (especially with warmer weather). It’s these conditions that yeast really appreciate. The slightly moist enironment is perfect for moulds to grow. Storing a bag in a paper bag on the other hand will not create such a nice environment. The paper will simply let the water through. Bread dries out more easily in a paper bag, but chances of it getting mouldy are also less!
Temperature
Most moulds grow best between room temperature and 30-37 degrees Celsius. However, it does depend a bit on the type of mould. That said, storing you bread in a closed plastic bag on a hot summer day may result in moulds more easily than on a cold winter day.
In a freezer, well below zero degrees Celsius, growth of moulds is virtually zero. The growth will be stopped. Frozen bread won’t mould even after years (if stored at -18C).
In an oven moulds are killed, but as mentioned, these will probably come back again once the bread is out of the oven.
How to prevent mouldy bread
The two most simple solutions first:
Freeze your bread. Freezing is really by far the best way to store bread. After thawing it will taste like freshly baked bread. Freezing doesn’t only prevent staling of bread, it wil also prevent mould growth.
Eat you bread fast. Yes, simple as well, just eat your bread within 2-3 days and you’ll be fine (unless you decide to store it in a plastic bag on a very warm location).
However, the reason your bread had moulds is probably because you forgot about the bread or had a change of plans and had to postpone eating your bread. So we need a next level of preventive measures. These aren’t too complicated either, but take a little more trouble:
Do not slice the bread yet. Slicing will speed up spoilage of the bread, not only will it dry out faster, it can also get mouldy more easily, the food is accesible more easily.
Change the pack of the bread. That plastic bag is great for keeping bread moist, but storing bread in a warm place in a plastic bag is almost a guarantee for mould growth. So either pack it in a paper bag or bread box where moisture has less of a chance to build up. Or, the other option is to store the bread at cooler temperatures. Never store bread in the fridge (remember that’s horrible for the freshness of bread), but don’t store it at 30°C either
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