Q:

What causes bread to mold?

A:

The three factors that cause bread to mold are the presence of spores, availability of a food source and optimal temperatures. Molds are microorganisms classified under kingdom Fungi.

Molds are microscopic plants, which contain spores that can germinate under favorable conditions. Molds produce a varicolored fluffy growth on a wide variety of foods, including bread. They can use different substances for their nutritional needs, even walls and window sills. Molds thrive when exposed to appropriate temperatures that range from 77-86 degrees Fahrenheit.

Molds are known to produce toxic substances called mycotoxins. Food products containing visible mold growth are not recommended for consumption.

Sources:

  1. uaf.edu

Is this answer helpful?

Similar Questions

  • Q:

    Which type of bread grows mold the fastest?

    A:

    According to the MadSci Network at Washington University, the type of bread that grows mold the fastest depends on the “water activity” present in the bread. The water activity is what helps scientists to determine the shelf life of a product.

    Full Answer >
    Filed Under:
  • Q:

    Which type of bread molds the fastest?

    A:

    Bread with high moisture content grows mold the fastest. Thus, dark bread like rye, bran, oat and Boston loaves develop mold much faster than dense and dry variants. Moisture in the environment also plays a critical role in how quickly mold spots develop on any type of loaf.

    Full Answer >
    Filed Under:
  • Q:

    What happens when a person eats mold?

    A:

    Although some molds cause no adverse reactions when they are eaten, others may cause respiratory issues or severe allergic reactions. Additionally, some molds produce dangerous mycotoxins that can make people ill, according to the USDA.

    Full Answer >
    Filed Under:
  • Q:

    Why does milk mold the fastest?

    A:

    Milk provides an environment that is particularly favorable for the growth of microorganisms, resulting in the rapid growth of mold, yeast and bacteria. Milk that is freshly drawn is around 38 degrees Celsius and needs to be cooled to 16 degrees to reduce bacterial growth and retard enzyme activity.

    Full Answer >
    Filed Under:

Explore