Mold on bread: is it possible to save the loaf - a doctor"s opinion

Many of us have faced an unpleasant situation when recently purchased bread unexpectedly becomes covered with mold. In such a moment, there is a temptation to simply cut off the affected part and consume the rest - it's really a pity to throw away the whole loaf. However, specialists categorically do not recommend doing this.

As reported by TUT.AZ, dietitian Evgeniya Rozum told UNIAN about the basic rules for storing bakery products. The expert explained in detail the causes of mold and bread staling, as well as revealed the potential risks of consuming spoiled products.

Why bread quickly becomes stale or moldy

The main reason for bread spoilage is improper storage. Unlike in the past, today we buy bread in plastic bags and often store it in the same packaging. This type of storage creates ideal conditions for mold development:

In a plastic bag, moisture necessary for mold growth is retained instead of evaporating.

Bread is rich in carbohydrates - nutrients that serve as excellent food for mold fungi.

Bacterial spores are present everywhere, including in the air, so it's impossible to completely protect the product from them.

It's important to note that during short-term storage (one day) in a bag, bread usually doesn't have time to get moldy. However, if the loaf is in the sun or near heat sources, such as heating appliances, condensation forms in the plastic, which significantly accelerates the spoilage process.

Regarding staleness, the expert calls this a normal physical process of bread interacting with the environment. Moisture simply evaporates from the product, which is what provides its softness.

Bread dries faster if left uncovered on the table. In paper bags, the staling process also accelerates, as paper actively absorbs moisture. If you've placed bread in such packaging, it should be consumed no later than the next day.

How to store bread so it doesn't mold or become stale

To preserve bread's freshness, it needs good ventilation. In the past, linen bags or cloth were used for storage. Such fabric "breathes," providing oxygen access, which prevents creating conditions for mold multiplication.

Optimal options for storing bread: fabric bags, specially designated towels, bread boxes with ventilation holes, or clean natural fabric. It's important not to overload the storage place with an excessive amount of baked goods.

By following these rules, bread will remain suitable for consumption for several days. Of course, over time it will lose its original airiness, but will maintain acceptable taste qualities.

For long-term storage, the specialist recommends freezing. It's best to cut the bread into portioned pieces and place them in an airtight bag before putting them in the freezer.