A loaf of freshly baked bread has a pleasant color and smell. But over time, if the storage conditions of bread are violated, it begins to "hurt": mold appears on its surface. Bread affected by mold is not suitable for consumption.
Bread molds are caused by mold spores that enter it from the environment. This disease affects bread as a result of long-term storage. The development of mold can be facilitated by an increased temperature in the room, which is about 25 - 35 C, as well as a relative humidity of 70 - 80%. First of all, mold spores affect the crust of the bread, and only then the crumb. If the crust is covered with cracks, mold will begin to develop in them, and then it will get to the crumb, which has high humidity. Molds decompose the crumb, spoil its smell and taste. The dense, smooth crust on a fresh loaf can prevent premature mold. Molds on baked goods form poisonous substances, so bread affected by spores should not be eaten. However, after processing, it can be used as livestock feed. Different types of mold develop equally well on both rye and wheat bread. Mold infection is especially dangerous for bread with a long shelf life. To prevent the damage of such bread with mold spores, its surface is treated with one of such preservatives as sorbic acid or ethyl alcohol. Then the loaf is wrapped in soft packaging. In some cases, chemical preservatives such as calcium acetate or sorbic acid are added to the dough. Bread processed in this way can be stored unchanged for several months. In order to protect the bread from mold, the breadbins must be kept perfectly clean. It should not be forgotten that non-observance of the technologies for the preparation and recipe of bread can lead to no less disastrous consequences than violation of the rules for its storage.
