Moldy bread - and now?

Moldy fruits, moldy yoghurt - these products have made the decision to throw them away quickly. But is that also true for moldy bread? Some hesitate to discard bread at the first sign of mildew, and cut out the affected area generously. Others take the smallest greenish-blue shimmer as an opportunity to throw all the bread into the dustbin. Throw away or cut - that's the question. In addition, there is also the possibility to buy bread that has been made more durable by various methods.

Preservation and pasteurization of bread

Certain types of bread (eg rye breads, sliced ​​breads, pre-baked breads pre-baked) may be preserved with sorbic acid, propionic acid or their salts to protect them against mold. This process has since been replaced by pasteurization. It is generally known for the preservation of milk. Pasteurisation kills most heat-sensitive microorganisms (eg yeasts, molds).

But even pasteurized foods are not germ-free, but only germ-free and therefore only limited shelf life. In the pasteurization of bread, the packaged product is heated to about 70 degrees Celsius for 15 to 30 minutes and then allowed to carry the indication "without preservatives" or "chemically un-preserved".

10 tips for bread storage

  1. Bread does not belong in the fridge, but is kept at room temperature, preferably in a bread pan, bread box or linen bag. Plastic bags and plastic containers close off bread from the air and are unsuitable.
  2. The type of bread, but also the baking process determine how fast bread starts to mold. Breads with the addition of sourdough or dough acidifiers such as rye and mixed rye bread are best. In contrast, wheat bread is poorly preserved.
  3. Especially in summer, only buy as much bread as you need.
  4. Dry, airy and not too warm - this is what bread likes best.
  5. Leave sliced ​​bread in its packaging and remove only as many slices as are actually consumed.
  6. Bread crumbs and moisture promote mold growth. Clean your bread container regularly (eg with vinegar water) and dry it well.
  7. In humid and warm weather, you can also keep your bread in the fridge. Although it will stale faster, it will mold less quickly.
  8. Bread can also be frozen well. Frozen you can keep it for one to three months. Freeze the sliced ​​bread - so you can remove individual slices and thaw in the toaster quickly.
  9. One way to give old bread some taste and softness is to bake. The heat releases the flavorings again.
  10. Bread likes to accept foreign odors, so they should always be stored separately.

Throw bread away or cut it out?

The toxic substances in the mold can damage the liver and kidneys after consumption. The poison aflatoxin, for example, causes severe liver damage and has cancer-promoting effects.

The danger of moldy bread is that the mold not only makes itself visible on the surface but also invisibly inside the bread. Therefore, the bread is advised to throw away completely.

With sliced ​​bread, which molds faster than bread, it is often advised to discard a few slices in front of and behind the affected area as well. It is also safer here to dispose of all the bread.



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