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.Continue Reading
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.Learn more about Food Spoilage
Because mold spores occur naturally, all one has to do to make a piece of bread turn moldy in theory is to simply wait for it to grow mold, though it is possible to use bottled mold spores to accelerate the molding process. However, some breads made with artificial or natural preservatives may not mold as quickly as those bread products that are made without preservatives, so using a preservative-free bread may result in more successful mold growth. The bread mold experiment is a common simple science experiment for children who are learning about the scientific method, particularly the process of making a hypothesis.Full Answer >
Molds in bread and baked goods can produce toxins that cause illness, according to Foodsafety.gov. Such foods should be discarded immediately at the sight of mold, as porous foods may be contaminated below the surface.Full Answer >
In many cases, white bread goes moldy faster than whole wheat bread does. However, storage, preservatives and brand can play a role in how long it takes for mold to form on bread.Full Answer >
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 >