Temperatures Effect of Mold Growth on Wheat Bread
All bread will eventually develop mold, but nutrient-rich wheat bread nourishes the fungi more than refined breads and so will get moldy faster. Storing breads at cool temperatures will discourage the growth of heat-loving molds. Does this Spark an idea?
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Types
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The most common types of molds that appear on breads are Rhizopus, a black, fuzzy fungus known as "bread mold," and Penicillum, which is greenish blue.
Features
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Most molds grow best at 80 F; even in cold weather, an often-used kitchen may be at that temperature. Refrigerating or freezing bread will retard the growth of mold.
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Features
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Because wheat bread contains more nutrients than refined breads, it is more attractive to mold. Therefore, whole grain breads need to be stored at a lower temperature than white breads to stave off mold growth for the same amount of time.
Commercial vs. Homemade
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Most commercial breads contain preservatives and mold retardants; most homemade breads do not. Your homemade loaf may therefore become moldy at a lower temperature than that you buy in the store.
Storage
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Molds need moisture as well as heat to thrive, so bread that is tightly sealed, as in a sealable plastic bag, will remain mold-free longer than those simply left in a bread box.
Warning
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Most bread molds are harmless in small amounts, so accidentally eating some likely won't hurt you. Some molds, though, are toxic, so when you see your bread is moldy, throw it out.
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References
- Photo Credit Image by Fotolia.com, courtesy of Melisback
