Bread is the most important staple food in the world and it is recognized as a perishable commodity, which is at its best when consumed ‘fresh’. Unfortunately, bread remains
‘fresh’ for only a few hours after it leaves the oven. During storage it is subjected to a number of changes which lead to the loss of its organoleptic freshness. The factors that govern the rate of freshness loss in bread during storage are mainly divided into two groups; those attributed to microbial attack, and those that are result of a series of slow chemical or physical changes which lead to the progressive firming up of the crumb.

Microbial spoilage of bread and the consequent waste
problem causes large economic losses for both the
bakery industry and the consumer. Furthermore the
presence of mycotoxins due to fungal contamination in
cereals and cereal products remains a significant issue.
The use of conventional chemical preservatives has
several drawbacks, necessitating the development of
clean-label alternatives. In this review, we describe
current research aiming to extend the shelf life of bread
through the use of more consumer friendly and ecologically sustainable preservation techniques as
alternatives to chemical additives. Studies on the in situ-
production/-expression of antifungal compounds are
presented, with special attention given to recent
developments over the past decade.

We’ve all seen it. You stick a loaf of bread in your breadbox
or pantry, and a few days later you begin to notice blue,
green and black fuzz growing on top of it. Bread mold is a
common problem, and can actually be the source of many
interesting science experiments. But why is a loaf of bread
such a desirable source for mold? The answer lies in an
understanding of exactly what mold is, where it is found and how it survives.
Mold is a member of the fungi kingdom, which is a separate categorization from plants and animals. Mushrooms also fall into this category. Fungi can be defined as a plant without chlorophyll, so it cannot get energy directly from the sun. This means that fungi must use other plants and animals as its food source. This is why bread mold is so common - because of the ingredients in bread, it is an excellent source of nutrition for many molds to grow and thrive.
It also contains limited moisture content, which is
why mold can grow so well instead of bacteria or yeast that
requires higher moisture levels to survive.

Bread and mold often meet through the mold spores that
are in the air. Although you cannot see them, there are
probably millions in the air around you. These spores can
accumulate in the dust around our home, which is kicked up through cleaning or even someone walking by. The spores can then settle on your bread and the bread molding process will begin. Mold will not only live and feed on bread, it will also reproduce there.

This is why you see bread mold spread throughout your loaf if you let it sit there long enough. Mold reproduces as long as it has a nutrient source sometimes it can double in size in an hour’s time.

Nice read continue pls

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