Why Mold Grows on Bread
It can be really frustrating to open up a loaf of half-eaten bread, only to find it covered in bread mold. Bread seems to get moldy much quicker than other foods, but why is that?
Factors That Contribute to Moldy Bread
The rate at which bread gets moldy depends on many different factors, but because mold is fond of the ingredients used in making bread, such as yeast and flour, this can make the situation worse. Other factors that accelerated the process include temperature, moisture, and sugar.
Temperature is one of the key factors in promoting fungus growth. Most molds need temperatures at 70 degrees Fahrenheit or higher in order to thrive. Putting the bread in your refrigerator in Harmaston, TX will significantly slow the growth of bread mold. After a week in the refrigerator, however, the bread can begin to accumulate fridge mold. To store bread longer, keep it in the freezer.
Moisture is another key ingredient in mold growth. Since most bread is sold in a plastic wrapper, this creates moisture inside the bag. Storing bread inside an airtight container will help to slow the growth of mold.
Breads with fruits or nuts will hasten the growth of mold, since it loves sugar and protein. Dense breads with less moisture tend to grow mold more slowly than lighter breads, so as a general rule wheat bread will last longer than white bread.
Other Foods That Grow Mold
Since cheese relies on bacteria, this can encourage mold growth. Cheese that has a lot of moisture, like ricotta or mozzarella, is more prone to mold than hard cheese, such as parmesan.
Fruits and vegetables can mold quite quickly as well. Always put produce into the refrigerator immediately when you get home. Fruits with more moisture, such as plums and peaches, will mold more quickly than those with hard peels or rinds, like apples and oranges.
Nobody likes to find bread mold when they want to make a sandwich, so try to reduce the likelihood by following these simple suggestions.