Does bread have a high or low water activity?

Here's why:

* Water activity (aw) is a measure of the free water available for microbial growth and chemical reactions. It ranges from 0 (completely dry) to 1 (pure water).

* Bread generally has an aw of around 0.85 to 0.95, which is considered relatively low compared to fresh fruits and vegetables (aw of 0.95 to 0.99).

* This low aw is due to the baking process, which removes moisture and binds water molecules within the bread structure, making them less available for microbial growth.

However, it's important to note that bread can still spoil, especially if stored improperly:

* Mold growth can occur, especially at higher humidity levels.

* Bacteria can also grow, but at a slower rate than in foods with higher aw.

Therefore, even though bread has a low aw, proper storage is crucial to prevent spoilage.