Why does bread rot?

Bread rots due to the action of various microorganisms, such as molds, bacteria, and yeast. These microorganisms produce enzymes that break down the components of bread, causing it to become soft, discoloured, and eventually rot. The growth of these microorganisms is influenced by several factors, including:

1. Moisture Content: Bread with high moisture content is more susceptible to mold growth. Molds require a moist environment to thrive, and the water in bread provides an ideal habitat for them to grow.

2. Temperature: Warm environments promote mold growth. Bread stored at room temperature is more likely to rot compared to bread kept in the refrigerator. Higher temperatures accelerate the growth of microorganisms, allowing them to multiply and spread rapidly.

3. Packaging: Improper packaging can contribute to bread rotting. Bread that is not wrapped or stored in an airtight container is more exposed to airborne contaminants, such as mold spores. These spores can land on the bread and eventually germinate, leading to mold growth.

4. Acidity: The acidity level of bread also affects its resistance to rotting. Bread with a low pH (high acidity), such as sourdough bread, is less prone to mold growth compared to bread with a high pH (low acidity). The acids in sourdough bread create an unfavourable environment for mold growth.

5. Additives and Preservatives: Some bread products contain preservatives that can inhibit the growth of microorganisms, thereby extending their shelf life. These additives help prevent the breakdown of bread components, slowing down the rotting process. However, not all bread contains preservatives, and those without are more likely to rot quickly.

To prevent bread from rotting, it is important to store it properly. Bread should be kept in a cool, dry place, preferably in an airtight container or bread box. Slicing bread before storing it can also help prevent mold growth, as it reduces the surface area exposed to air. Additionally, bread can be frozen to extend its shelf life. Freezing slows down the growth of microorganisms and keeps the bread fresh for a longer period.