Which decays first brown bread or white bread?

Here's why:

* Higher moisture content: Brown bread generally has a higher moisture content due to the presence of whole grains, which provides a favorable environment for mold growth.

* More nutrients: Brown bread is richer in nutrients, including sugars and proteins, which mold can feed on.

* Lower acidity: The higher pH (lower acidity) of brown bread makes it more hospitable to mold growth.

* Presence of bran: The bran layer in whole wheat flour contains enzymes that can break down carbohydrates, making the bread more susceptible to spoilage.

Factors that influence decay rate:

* Storage conditions: Proper storage, such as airtight containers and cool, dry environments, can slow down the decay process.

* Type of mold: Some molds are more aggressive than others.

* Bread quality: Freshly baked bread generally decays slower than older bread.

In general, brown bread is more prone to mold growth than white bread due to its higher moisture content, nutrient content, and lower acidity.