Black tin bread (Fazer) Deadline: “best before” April 12th Ingredients: rye flour, water, Wheat flour, sugar, rye malt flour, barley malt extract, yeast, table salt Price: 0.65 EUR
The higher sugar content of rye bread prevents the formation of mold, bread with seeds molds faster due to increased humidity.
The assortment of bread in the store is getting richer, and even the most enlightened shoppers can find themselves at a loss not knowing which bread to choose. Many of us, when buying bread, are guided not only by price; we want to know both the composition of the bread and how long it will be stored without losing its taste.
“I bought Eesti Pagar black tin bread, the packaging of which says that it does not contain E-additives. The bread is very good; But the son advised against buying this bread, referring to the fact that it does not even grow moldy. Indeed, I conducted an experiment - for a month I kept bread in plastic bag- and made sure that the bread did not get moldy and remained soft, ”a Postimees reader wrote to us.
We decided to find out why one bread quickly becomes moldy, while the other does not. Is it true that some varieties of rye bread contain preservatives not listed on the packaging, or do they contain some mysterious ingredients that prevent the growth of molds?
As all manufacturers assured us, no special ingredients are added to it during the baking process that would prevent the formation of mold, and no secret tricks are used. But there are a number of reasons why one bread molds faster or slower than another.
We decided to conduct our own experiment and on April 8, we bought eight types of rye pan bread in the grocery department of the Tallinn House of Trade. They were sliced halves of loaves packed in plastic bags. According to the manufacturers, not a single bread contains preservatives. We chose a variety of breads: classic rye bread, several types of bread with seeds, hand-made bread, etc. eco bread. As it was clear from the dates indicated on the packaging, it was desirable to consume the bread before April 10-13, i.e. bread was not supposed to spoil within five days.
We kept the bread room temperature in closed packages. The experiment lasted exactly one month, and its results impressed us: the mold appeared only on three loaves, the remaining five looked quite edible after a month.
In order to make sure of this, we opened the packages and carried out a small taste and smell test.
On April 13, five days after the start of the experiment, mold spots appeared on Karja Terviseleib bread, which had a shelf life of April 10. Soon the bread was covered with a layer of green mold, the spores of which flew out of the hole in the package.
Heat and moisture matter
As explained by Aivo Kanemägi, CEO of Karja Pagariäri, Terviseleib has a shelf life of five days, and no preservatives are used in baking the bread. The composition of Terviseleib (the name can be translated as “bread for health”), as the head of the company explained, includes high-quality natural raw materials, and a special sourdough is used for fermentation.
“Bread molds quickly in a warm and humid atmosphere, such as at room temperature,” said Kanemäe, adding that the process of mold formation depends on the time of year; So, the most favorable month for the formation of mold is August.
The high moisture content in the bread also contributes to the appearance of mold. Karja Pagariäri tin bread is characterized by high humidity, which allows it to stay fresh longer. The plastic bags in which such bread is packed have special holes to allow moisture to evaporate. “Moisture comes out through these holes, but mold fungi penetrate through them. They are always in the air, including in salesrooms and store warehouses,” said Kanemägi.
Seeds added to bread can also contribute to the formation of mold, since it is on them that mold spores are located. The flax, sunflower and sesame seeds included in Karja Terviseleib bind water, thereby increasing the moisture content of the bread.
“If you chose other types of bread that we bake, for example, Rye bread or bread with raisins, you would be convinced that they become less moldy. Often, such bread does not grow moldy at all as a result of long-term storage, but only becomes stale, since moisture evaporates through the holes on the packaging,” said Kanemägi.
In our experiment, another bread containing seeds also participated, which by the end of the experiment was not covered with mold.
A week after the start of our experience, we noted the appearance of mold on the delicate black (eco) bread from Vändra Ökopagar, which should have been consumed “better before” April 11th. The white mold that appeared on the bread looked like cotton wool.
Vändra Ökopagar production manager Indrek Laaniste said that the shelf life of bread is four days, the company's products do not contain preservatives. “In general, under normal storage conditions, bread stays fresh longer. Bread molds faster if stored in a warm and humid place, the specialist noted. – Breadbaskets, which can be infected with mold fungi, also contribute to the formation of mold. Bread with seeds and grains gets moldy faster.”
Cleanliness is the main enemy of mold
A week later (April 15), the first mold spots appeared on the classic rye bread from whole grain flour from Leibur, which should have been consumed “better before” April 10th. Leibur bread was the only one in the experiment that did not include sugar. According to Heldi Käär, the author of a recipe for rye bread made from whole grain flour, the high sugar content prevents mold, but, as a rule, bread does not put a lot of sugar in bread. Käär, developing a recipe for bread, decided to do without sugar altogether.
According to Käär, the bread (and it contains no preservatives) has a shelf life of three days. “The shelf life of bread in closed packaging depends on how carefully the hygiene requirements were observed at all stages. The acidity of whole grain bread is higher than bread made with fine flour,” she said, explaining why Leibur bread can stay fresh for a long time.
“If the bread contains grains, seeds and is baked from whole grain flour, then it is likely that along with the raw materials it will contain many molds. But in general, the resistance of bread to mold depends more on the manufacturing process, the acidity of the bread, and especially on how clean the environment in which the baked bread enters is,” said Käär.
According to her, bread with a short fermentation period and low acidity molds faster. “It is the acidity of the bread that prevents it from molding, since mold develops more slowly in an acidic environment,” she said.
On the rest of the bread that participated in the experiment, the mold did not appear. On May 8, we decided to check how it tastes, if it has lost its aroma.
Bread does not lose its taste even after a month
As Eesti Pagar chief technologist Monika Alberg said even before the start of the experiment, after the expiration of the shelf life, the bread may lose its characteristic smell and taste, its texture may change, but the main thing is that after the expiration date, the bread does not pose a danger to humans if the storage conditions are met. We decided to take a chance and after almost a month after the expiration of the “better before” period, we tried the bread.
Eesti Pagar black tin bread had a wonderful smell, it remained soft and tasty. The bread with Jassi seeds had a wonderful aroma, and long-term storage did not affect its taste in any way, the bread remained soft. The term for the implementation of both bread is four to five days. “When baking rye bread, we use rye sourdough. Thanks to sourdough, bread has good taste, smell, it does not get stale for a long time. And this despite the fact that the bread does not contain preservatives,” said Ahlberg.
Due to the fact that Eesti Pagar uses natural sourdough based on rye flour bread has a longer shelf life than bakery products baked from unfermented dough. If Eesti Pagar bread surprised us by staying fresh for a long time, then Oti (Euroleib) tin bread became stale during the experiment, losing its aroma and taste.
As Euroleib technologist Ene Seer said, the bread does not contain preservatives. “Malt, especially dark malt, in the composition of bread improves its palatability, makes the shelf life longer. Bread made from rye flour with a long fermentation process has more delicate taste and does not get moldy for a long time, ”she explained.
The rye bread with sprouted seeds, which is baked by the Lõuna Pagarid company, also became stale during the experiment. “Molds are very sensitive to acids and salt. Since the acidic environment prevents mold growth, we use a natural sourdough starter, which makes the dough more acidic and mold resistant,” said Mikko Pihtje from Lõuna Pagarid.
According to the producers, the appearance of mold depends on whether the bread is in polyethylene or paper packaging. AT paper bag bread will stale faster, but not moldy. In a plastic bag, bread retains moisture longer, so bread is sold in stores mainly in them.
In conclusion, we note that the experiment ended quite well for the bread taster. So if digestion is in order, hunger can be satisfied with a piece of bread forgotten for a month in the breadbasket, although just in case we would not recommend doing this.
My bread gets moldy very rarely, if there is a small piece left, it will rather just dry out than get moldy. Although here is my father's white “brick”, which is regularly bought, because dad does not recognize other bread, and is kept in the same breadbasket as mine, from time to time it is covered with thick blue-green mold thickets. It should be noted that the breadbasket in the parent's kitchen is large wooden and losing a piece or two of yesterday's bread, diligently wrapped in polyethylene, is nothing to do. At any time of the day or night, you can look into the bread box and you will definitely find such a piece. But, in fact, no one is looking for him, so he lies there and grows moldy. Despite this, my sourdough bread hardly spoils. Although no, I’m lying, there was one time when homemade rye bread, Borodinsky, got moldy pretty quickly, literally on the third day, and I wondered for a long time why? And recently, once again, I threw out a piece of moldy bread and decided to dig towards the topic of spoiling finished bread in order to figure it out. Moreover, for some, even sourdough bread becomes moldy already on the third or fourth day, even rye.
The photo is not mine, I stole it from the network, this has never happened to me in my life! But as an illustration - very revealing :)
How does mold get on bread?
Until recently, I thought that the most common cause of mold on bread is contaminated flour/grain or sourdough, but it turns out that bread most often becomes infected with mold after it comes out of the oven. Mold gets on bread through people and objects that the bread has come into contact with, or even through the air. Imagine, in one cubic meter of air, especially in rooms where they regularly work with flour and dough, in industrial premises, up to 50-100 thousand mold spores live (representatives of Aspergillus, Mukor, Penicillium, Rizopus, Geotrichum, Oospora, Monilia) which, getting on hot bread, find themselves in almost ideal conditions for themselves. Most molds are very tenacious and survive even when heated above 120 degrees, which means that they do not die when baking bread. Heat and moisture only contribute to the reproduction of the fungus, and hence the development of mold. Therefore, bread after baking should not be placed too tightly to each other (plus, hardening may form and the crust will become damp), it should not be packed in plastic bags while still warm, and in general it is better to avoid PET packaging altogether, and cool on a wire rack in a well-ventilated room. Mold is found in flour dust, which is abundant in any bakery and, if it does not develop with normal humidity and sanitary standards, then as soon as it becomes warm and humid enough, mold begins to germinate. Before the visual manifestation of mold, you can already feel the characteristic musty smell, which unmistakably indicates that mycelium will soon appear.
mycelium rampages on the crust of bread
Mold is insidious and can be very difficult to get rid of because it can survive in almost any environment for up to 15 years! It is unpretentious in nutrition, can grow anywhere and most ideal conditions for her, they are very close to human: temperature 25-35 degrees Celsius, humidity 70-80% and acidity 4.5-5.5. Therefore, packing the bread that has not yet cooled down in polyethylene, we practically give the go-ahead for mold to grow and multiply with our own hands. Bakeries can sin with this, so do not buy bread in a closed package, it may have been wrapped and sealed in a bag while still warm, which means that on the second day you will smell mold, and on the third you will see it. Mold grows most readily on the surface, forming small fluffy islands, however, this does not guarantee that there is no mold inside: you can cut off a slightly moldy bread crust, but not get rid of the mold inside, because often it grows inside the bread. Mold does not just grow, but actually eats your bread, because it has a powerful enzyme system that can break down proteins, fats, carbohydrates and other nutrients, while releasing its waste products, sometimes toxic and very harmful to health.
Why does yeast bread grow moldy so quickly.
daddy's "brick"
This is not surprising: yeast bread is low in acidity and in itself is an ideal food for mold, especially if not properly stored. The technologies themselves, which are now used in most bakery enterprises, have the appearance of mold on yeast bread. Most often, sponge dough is not used there, and in the dough of long fermentation, if you remember, acids accumulate, which then not only participate in the formation of the taste, aroma and structure of the crumb, but also protect the bread from spoilage. Moreover, the dough is kneaded with a huge amount of yeast and does not even ferment, immediately after kneading it goes through the stages of cutting and shaping. Many modern bakeries sin with such "technologies", especially in supermarkets, where quantity is more important than quality. Accordingly, at the output of the bakery they have bread and rolls of a very dubious quality of low acidity, which dry out very quickly and by the evening of the second day they begin to smell like mold.
Why does sourdough bread get moldy?
At the same time, sourdough bread also becomes moldy, and sometimes the reasons are not so easy to guess. I will not talk now about the spoilage of bread caused by the pathogenic flora of the sourdough or potato disease, about this in next time, but I will consider the most common, “usual” reasons, when the source of infection is from the outside, and not inside.
- The first of these reasons is improper packaging and improper storage for a long time, improper cooling of the bread, tight packing immediately after baking.
- The second is the source of infection directly in the bread box or on other surfaces with which the bread comes into contact: see if you have a piece of moldy bread lying around, are there any old moldy crumbs on the bottom of the bread box?
- The third is unbaked bread. Moisture inside the bread, which did not have time to evaporate during baking, causes the development of vigorous activity of mold fungi. This applies to both wheat and rye sourdough bread - both types are excellently moldy already on the fourth day.
- Fourth - very large loaves. Large loaves lie for a long time, they are eaten for a long time, which increases the risk of mold growth on the crust. In addition, large loaves are more difficult to bake and may remain raw, which greatly increases the likelihood of mold.
How to protect yourself from mold?
I took it out of the bread box: a core of my rye, a label from a package from a sliced loaf and crumbs
- Cool the bread after baking on the wire racks, do not put the bread too close to each other, ventilate the room at this time and generally ventilate more often.
- Do not pack warm bread in gas-tight packaging. Simply put, forget about plastic bags, buy or sew, where you can pack warm bread as well. These bags, of course, need to be washed periodically, but for that they are environmentally friendly, clean and mold-free. It may seem that bread loses moisture faster in tissue packaging, that is, it becomes stale, but in reality, if you store it in a bread box, and not on the table, you will not notice the difference.
- Bake bread well. Pay attention to how quickly or how long your bread bakes. It’s usually like this for me: 15 minutes with steam, and 20 minutes without - that’s all, the bread is baked, relatively blush, the bottom of it always burns more than I want, but I put up with it. Moreover, I don’t bake large loaves, usually it’s bread weighing 500-600 grams, that is, standard loaves. After taking the bread out of the oven, tap on the bottom, it should sound empty, loud, almost like a watermelon. Bread made from white flour in general should be almost weightless, but if you feel heaviness or when tapping it sounds not an empty sound, most likely the bread is not baked well.
- Regularly clean up the breadbasket, clean it from old crumbs, you can even wipe it with vinegar, mold is afraid of acid.
In production, the fight against mold is much more radical, and not everyone decides to follow the path of improving quality and complicating technology and adding sourdough to the recipe as a proven and effective remedy for mold. Still, the flow of products is more important for production, so preservatives are added to bread, it is treated with alcohol vapors, acids, preservatives like sorbic acid (derived from mountain ash), sterilized with high frequency currents or ionizing radiation. Moreover, this may not be written on the packaging.
Where is the best place to store?
My parents now have a large wooden bread box, which is convenient because it is nailed to the wall by dad, and, it turns out, does not take up useful space in the kitchen and, as it were, hangs in the air on the wall. But this is probably her only merit. The cat also likes to lie there. But in reality, this is not convenient: it is large and something always lies in a corner and deteriorates, but you don’t get to clean your hands, it is nailed high and, again, big - until you clean it ...
It is best to pack bread in a clean, natural fabric, ideally linen, and store in a ceramic bread box or enamel saucepan. A saucepan is the easiest option, of course, but I like the idea with a beautiful ceramic bread box more. Such enjoys Masha Pinkas, which many people know from the bread-grinding workshops, she has a bread box Romertopf And this is what she says about her:
“Friends, those who have problems with storing bread, I want to share my joy. This bread box has been living in my kitchen for two years now and I forgot that bread can go bad, moldy or stale. The container itself is made of ceramic and covered with glaze, it has holes, and the lid is also made of ceramic, but glazed only on the outside, and inside is pure clay, because of this, a suitable microclimate is created in it and the bread is stored for a long time, does not grow moldy and remains fresh ".
Here is a beautiful bread box machine:
And next time we'll talk about the terrible organisms that can live in the starter of spontaneous fermentation. Yes, yes, we all know that there may be not only our best friends lactobacilli and good natural yeast, but also various harmful bacteria that can disrupt the normal life of the sourdough, and cause spoilage of bread, and even make it dangerous to health!
Mold can appear on bread for several reasons:
1) The development of mold on bread is promoted by high temperature and humidity in the room. At a temperature of 25-30 degrees Celsius and a relative humidity of 65-80%, mold on bread develops at a high rate. Fungi flying in the air, falling on the surface of the bread, in such favorable conditions begin to multiply, while releasing mycotoxins.
Mycotoxins are extremely dangerous view toxins that, when entering the human body, can cause gene mutation of cells, and also cause intoxication. The mold that appears on the crust of bread has time to hit the whole crumb. Therefore, bread on which traces of mold have appeared should be thrown away; it is not suitable for eating.
2) Storing bread in a plastic bag. There is no ventilation in deaf bags, so mold infects bread very quickly.
3) The third reason for the appearance of mold on bread does not depend on the buyer, but is a consequence of violations of production technology. The fact is that unscrupulous producers use low-quality raw materials, violate the rules for storing raw materials, as well as the bread production technology.
I note that White bread moldy faster than black. The reason is less acidity, therefore, all other things being equal, mold infects white bread faster.
To avoid the appearance of mold on bread, you should adhere to the following recommendations:
1) Keep the bread box or cupboard where bread is stored clean. Wipe ethyl alcohol at least once a week.
2) Make sure that the kitchen is not too hot or humid. Ventilate the room more often.
3) Sprinkle a little salt in the corner or put a slice of peeled potato in the corner to prevent dampness in the bread box.
4) Store the bread in small-hole bags or in a linen towel.
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Comments
From personal experience. I found an easy way to rid bread from mold. Wrap the purchased loaf in foil and heat it at 200 degrees in an air grill or oven. Let it cool in foil. This kills mold and fungus spores. Keep in a bag. The bread will never get moldy.
Why does store-bought bread get moldy quickly?
Take a closer look at the slice of bread: if it is heterogeneous in color and structure, it is likely that unsold bread is mixed into the dough in time (it is crumbled into fresh dough and baked). There are a couple more options: a broken release date and a violation of storage conditions in the store (many times I saw packaged bread lying in the sun, already all sweaty).
Be careful when choosing bread, and, best of all, buy fresh small format every day. Then the mold simply does not have time to hit him.
The reasons for the appearance of mold are quite clear.
My experience of living in southern countries by the sea taught me to store bread only in the refrigerator. When serving bread, I lightly toast it in a toaster or (if it is a whole French loaf) I cut it into large pieces and heat it up a bit in the microwave.
In France, the average family buys fresh loaves from a bakery on the weekend, cuts them into halves (which is about how much a family eats at dinner) and freezes them. All week, these halves are taken out and heated in the oven. Then warm bread is not cut, but broken.
In Malta, they also often freeze bread in the freezer by buying several packages. There are simply no other options for preserving bread in 40-degree heat and high humidity. But in Malta, they usually heat up in the microwave - so the consumption of electricity is less.
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Mold on bread, in addition to the reasons mentioned above, is also formed due to the technical backwardness of bakeries.
In particular, from the number of touches of bread with the hands of workers from the exit from the oven to packaging or, if there is no packaging, before entering the store. If the bakery is sufficiently automated, then the bread after baking goes immediately to the cooler, and then to the machine for packaging in polypropylene film or in a plastic bag. The latter is preferable, because if the bread is not cool enough (which, by the way, is another reason for mold), then the remaining moisture will come out through the clip that holds the bag. Each touch of bread with hands, even if wearing mittens and gloves, is the transfer of pathogenic microflora to the product.
I myself have worked at a bakery for almost 10 years and therefore prefer factory machine-packed bread, even if bread from bakeries looks more attractive.
For the first half of the year - almost 100 thousand tons less than for the same period last year. However, these statistics apply only to large enterprises. The missing tons are baked in small, often dirty and illegal bakeries. Bread comes out not only tasteless, but also dangerous to health. And if the loaf is to lie down a little, it does not get stale, as before, but becomes covered with mold. What do we eat, hoping that we eat bread?
Operational shooting. In the center of Moscow, it was opened, they were sold in markets and supermarkets.
Elena Sviridova survived the tragedy. Her child almost died. He just ate a piece of bread bought by his mother in the store. Allergic edema - they managed to save little Anton. “The whole body was covered with a purple rash and the face began to swell. I called an ambulance, they arrived, they explained to me that this is Quincke’s edema - an allergic edema, which in 30-40% of cases ends in death,” says Elena.
The bread was baked at the bakery. But in addition to flour, salt and yeast, hydro fats, an acidity regulator, an "oil" flavoring, and a "bread" dye were added to it. Such is technical condition. “Here, they didn’t add sugar a little, but here they overcooked it a little and molded it poorly. The molding machine is clearly junk. And here they used improvers,” said Yuri Katsnelson, president of the Russian Guild of Bakers and Confectioners.
TU is when, instead of the recipe established by GOST, there is any set of ingredients. If only the product tasted like bread. We are in the testing laboratory and now we will test the bread for compliance with the declared parameters. And this one is a few days old, and it's all moldy. One loaf was recognized by the examination as satisfactory. Another, rifled, turned out to be half-baked and rubbery. Perhaps they went too far with the lobe - this is how bakers call the remains of old bread, which can be added to fresh dough.
“Its sales period in trade has expired - trade returns it to , and they have the right to use 10%, only not if such bread, if there are no signs of mold and disease,” says the chief technologist of the Federal Service for Veterinary and Phytosanitary Control Galina Zoloeva.
To examine the third loaf, I had to wear rubber gloves. "The presence of mold is already necessary condition so that mycotoxins could appear in bread that attack both the human liver and kidneys," said Svyatoslav Dobrev, deputy head of the chemical-toxicological department of the testing laboratory for determining the safety and quality of products. Fears were confirmed - dangerous bacteria were found in bread that are not excreted from the body They got into this loaf, presumably, along with grain.
Photos of some, which were taken by the laboratory staff. Mold. Germinated, that is, wheat unsuitable for bread. And the decoration of the collection is an animal resting peacefully in the grain. Bakery products are tested for safety. There is virtually no quality control. In the late 90s, mandatory GOSTs became voluntary. In 2004, the bread inspection, which monitored the quality of bread, was disbanded. And now inspections are carried out only once every three years.
"So, for this loaf, you need flour made from wheat of at least the third class. And they can take and make this flour from the fifth class, which is intended for animal feed, and we have it all the time. We take it and put it like this He is rising with us," says Elena Zabelina.
Elena Zabelina, the best baker of 2012, uses her own technology. He speaks, good bread easy to bake - no need to save. But he sells his products to the store next door. Then for some reason it doesn't work.
“Bread is the head of everything” is an old folk saying. Each of us knows how pleasant the aroma of freshly baked bread is, but the trouble is that this product very often starts to mold quickly. What's going on and why is bread moldy, especially store?
Why is bread moldy
How does bread molding happen?
First of all, you need to figure out what happens to the bread during the molding process. And this is what happens to him. Being in a warm and humid environment, bread is most susceptible to infection by moldy fungi that are in the air.
Once on the surface of the bread, they begin to actively multiply and secrete mycotoxins. First, the moldy fungus affects the surface of the roll, especially accumulating in places of cracks, and then through these same cracks it begins to penetrate deeper and deeper into the bread. That is why such bread should not be eaten, even if outwardly the fungal lesions are visible only on the crust. The fact is that moldy fungus has type of mycelium, that is, long threads that are practically invisible to the human eye, penetrating to a great depth inside the bread.
Why does bread get moldy?
The reasons for moldy bread are different - this is mainly due to improper storage, but recently, poor-quality raw materials for baking have become increasingly to blame.
Incorrect storage.
It is not recommended to store bread in a warm room where the air temperature reaches +25 - (+30) C, and besides, it is also high, about 70-80% humidity. Such conditions are the most favorable for the reproduction of moldy fungus. It is also not necessary to store bread in a tightly wrapped plastic bag, as it can “sweat” and as a result of this, high humidity will be established in the bag, which again will lead to infection of the bread with mold.
The best way to store bread tightly closed in ordinary wooden bread bins, which should always be in a perfectly clean condition. Sometimes, if you want to leave the bread for a long time, then to protect it from mold, its surface is smeared with ethyl alcohol or sorbic acid. However, do not do this too often, just as you do not need to buy bread for future use - it is best to buy fresh pastries every day.
Poor quality raw materials.
Very often, bread producers, in order to increase the profitability of production, begin to save on raw materials. So, for example, bread baked from low-quality, low-grade flour more prone to mold than the one that was baked according to all the rules and standards. Sometimes in the composition of bread you can find various chemical additives and even mashed potatoes(naturally, not real, but powdered) - all this leads to the fact that the quality of the product is noticeably reduced, and therefore, such bread crumbles a lot and becomes moldy much faster. Unfortunately, this is practically impossible to avoid and very difficult to control, so the only way out of the situation is to completely abandon the purchased bread and cook fresh pastries at home on your own. If you are not satisfied with this option and there is a catastrophic lack of time or patience to bake homemade bread, then at least do not buy store-bought pastries for the future for a long time, but rather buy it as it ends. By the way, it should be noted that rye bread keeps much longer than white wheat. The reason for this is its high acidity.
Now you know why bread is moldy, and you will probably try to avoid situations that provoke this unpleasant process. After all, moldy bread not only acquires an unpleasant taste and smell, but also becomes a source of toxic substances. Scientists have long established that mold is one of the provocateurs for the development of cancer cells, so do not risk your health and do not eat a spoiled product.
