Why moldy bread
A loaf of freshly baked bread has a nice color and smell. But over time, if the storage conditions are broken bread, he begins to "hurt": mold appears on the surface. Bread, moldy, not suitable for consumption.
Moldy bread cause mold spores that enter it from the environment. This disease affects the bread as a result of long-term storage. mold development can contribute to increased temperature in the room is about 25 - 35 C and relative humidity of 70 - 80%. First of all mold spores hit the crust of bread, and then to the crumb. If the crust is covered with cracks, mold will start to grow in them, and then get to the crumb, which has a high moisture content. Moulds decomposed crumb, spoil its smell and taste. Thick crust on fresh loaf can prevent premature plesnevenie.Plesnevye mushrooms, trapped in the pastry to form toxic substances, so the affected spores bread should not be consumed. However, after processing can be used as livestock feed. Different types of mold are equally successfully developing both on rye bread and a wheat. Especially dangerous is the contamination of mold for longer shelf life of bread. To prevent such loss of bread mold spores, its surface is treated with a preservative such as sorbic acid or ethanol. Then the loaf is wrapped in soft packaging. In some cases, added to the dough chemical preservatives such as sorbic calcium, or acetic acid. Bread, thus treated, is able to be stored unchanged for several mesyatsev.Dlya to protect the bread from growth of molds, bread bins must be kept perfectly clean. We should not forget that the failure to prepare technologies and formulations of bread can lead to no less disastrous consequences than the violation of the rules of its storage.