Why does bread go mouldy?

Answer 1

Bread goes moldy for a number of reasons. When the moisture from the bread (trapped inside of the bag) is mixed with the heat of the room, along with the yeast that was used to make the bread (and the yeast that naturally occurs), mold spores starts to multiply. You may notice that when you leave bread on the counter without any wrapping it simply dries up or conversely when you store your bread in the refrigerator it doesn't mold (or at least for a very long time). The main requirements for mold to grow on bread are: moisture, food (nourishment), heat and time.
There are a lot of air borne mold spores around us all of the time, not all of them are bad.
Hope this helps.

Answer 2

How Does Bread Go Mouldy

Answer 3

Bread is like a sponge it absorbes moisture and anything in the air like mold spores. Mix the 2-3 together and you have a perfect breeding place for mould.
TIP: If you buy a loaf of bread which you know you wont eat within 24 hours, stick what you don't need in a freezer and fetch it out slice by slice when you need it.

Answer 4

microbes in the air form mould on bread or any perishable food items. to prevent this seal the plastic bag to stop it being exposed to the air this keps it for longer. alternatively freeze the loaf and just make toast everytime you need it. this way you don't waste bread that is mouldy.

Answer 5

As with any food left out for a period of time in normal room temperatures, bacteria will land on it and start to multiply, hence food poisoning.

Mould, fuzzy, cobweb-like growth produced on organic matter by several types of fungi. The terms mould and mildew are commonly used interchangeably, although mould is often applied to black, blue, green, and red fungal growths, and mildew to whitish ones.

Black bread mould, Aspergillus niger, one of the most familiar moulds, begins as a microscopic, airborne spore that germinates on contact with the moist surface of nonliving organic matter. It spreads rapidly, forming the mycelium (fungal body), which is made up of a fine network of filaments (hyphae). The mycelium produces other clusters of root-like hyphae, called rhizoids, which penetrate the organic material, secreting enzymes and absorbing water and digested sugars and starches. Other clusters of hyphae called sporangiophores then reach upwards, forming sporangia (knob-like spore cases), which bear the particular colour of the mould species. On ripening, the sporangia break open and the windborne spores land elsewhere to reproduce asexually.

Some moulds also reproduce sexually through conjugation of gamete cells by the joining of two specialized hyphae. The resulting zygote matures into a zygospore that germinates after a dormant period.

Moulds thrive on a great many organic substances and, provided with sufficient moisture, they rapidly break down wood, paper, and leather. In fruit the enzymes penetrate well behind the area of the visible growths to damage the plant. Besides being destructive, however, moulds also have many industrial uses, such as in the fermentation of organic acids and cheeses. Camembert and Roquefort cheeses, for example, gain their particular flavours from the enzymes of Penicillium camemberti and Penicillium roqueforti, respectively. Penicillin, a product of the green mould Penicillium notatum, revolutionized antibiotic drugs after its discovery in 1929, and the red bread mould Neurospora is an important tool in genetic experiments.

Answer 6

Because of mold spores in the air that land on the bread when it is exposed. Best way to prevent this is to freeze the loaf until you are just about ready to use it.

Answer 7

Because of the temperature and damp.Thus if you dry the bread thoroughly, it will not grow the mould. Mind you, it will taste awful.

Answer 8

Don't worry, it's not dangerous. Penicillin comes from bread mould.

Answer 9

Molds grow best in warm, dark and moist conditions.

Answer 10

Its cos the warm air gets to it