Why dough spoils faster than dry flour?

Dough spoils faster than dry flour because of the presence of moisture and nutrients that bacteria and mold thrive on. Here's a breakdown:

Flour:

* Low moisture: Dry flour has a very low moisture content, making it an unfavorable environment for microbial growth.

* Limited nutrients: Flour contains some nutrients, but not enough to sustain significant bacterial or mold growth.

Dough:

* High moisture: Dough contains a high percentage of water, creating a perfect environment for microbial proliferation.

* Abundant nutrients: The starches, sugars, and proteins in flour are readily accessible for bacteria and mold to use as food.

* Yeast activity: Yeast in dough further enhances the growth of other microorganisms by breaking down sugars and creating more favorable conditions.

Spoilage mechanisms:

* Bacteria: Bacteria can multiply rapidly in dough, producing acids and gases that cause souring, discoloration, and unpleasant smells.

* Mold: Mold can grow on the surface of dough, producing toxins that can make the dough unsafe to eat.

Other factors:

* Temperature: Warm temperatures accelerate microbial growth.

* Exposure to air: Oxygen promotes the growth of some bacteria and mold.

* Handling: Handling dough with unclean hands can introduce bacteria.

In summary: The combination of high moisture, abundant nutrients, and other favorable conditions makes dough a much more hospitable environment for bacteria and mold than dry flour, leading to faster spoilage.