I'm doing a science project for biology and my question is "What types of bread grow mold the fastest". I have to complete a background about one and half pages long, so I need some information. I have searched the internet, but have not found Great idea! The biggest thing is moisture and temperature. While the temperature will be a constant Does wheat or white bread mold faster? Homemade bread molds faster than store-bought bread because it's harder to control its acidity levels and may contain fewer preservatives.
Raisin and banana slices of bread mold faster than other types of baked goods because they are moist. Mold is a fungus that thrives in humid and dark places. It needs moisture, warmth and food to grow. When mold spores land on a piece of bread, they immediately start feeding and spread, forming velvety green patches. Acidity levels, moisture, climate and preservatives are the four elements that determine how fast a loaf or slice of bread grows mold.
The acidity or pH level of bread can help determine whether or not it will mold more quickly. A pH level of 7 is neutral; pH levels lower than 7 are considered acidic and pH levels higher than 7 are considered a base.
Many types of bread fall between 6. Higher acidity slows the process of molding on breads and other baked goods. Breads such as sourdough are high in acidity and, based on acidity alone, would mold less quickly than white or multigrain.
Anonymous answered. It all depends on the preservatives that they put in the bread. If there are no preservatives it will usually be the white bread because it breaks down easier but only by a day or two. Most of the bread you buy in the store has preservatives because the bread would be starting to mold if it didn't by the time it reached the store.
For your experiment you should use a lot of different brands of white and wheat and put them each in their own plastic bag and set them on the counter and watch to see which go moldy first - just make sure to mark the bags so you know which one is which.
It grows faster on white because there is no nutrients to protect it, and the wheat has many, so it helps delay the molding process. From working in a deli, I would say the white molds faster. At least I see the mold on the white, lol, I hardly threw out wheat bread like I did for white rolls, buns, bread, subs I agree with white bread because it is weak but you think it wouldn't because it has calcium. Molds generally grow until the water activity drops below. The pH of bread, slightly acidic at 5.
Four types of mold that grow on bread are penicillium, rhizopus nigricans, aspergillus, and mucon 3. These molds come in an array of colors, from green, gray and white to black. Both white and wheat bread can grow all of these types of mold 3.
Whether white or wheat bread, to slow mold growth, you should toast, refrigerate or freeze your bread 3. Toasting bread will reduce its water activity 3. Refrigeration and freezing will slow the chemical reactions causing mold to grow. If you buy fresh bread from a bakery, it is likely to have little or no preservatives added, so it is important to buy only what you will use immediately or freeze the extra for later use 3.
Lynn Holmgren is a freelance writer based in York, Penn.
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