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wiki.answers.com/...eat_bread_or_multi-grain_bread - Cached - Annotated View

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bradmdav
Bradmdav bookmarked on 2009-05-19
  • Mould would grow the fastest on the Wheat Bread since it has no preservatives. second in number would be Multi-grain bread and the last would be White bread.


    Mould Growth Speed: -


    Fastest --- Wheat/brown bread.


    second fastest --- multi grain bread


    slowest --- White bread


    More information



    There is no way that anyone can tell you which will mold the fastest since we don't know all the variables, like moisture, the formulation of the bread or the conditions under which they were produced. In the U.S., all breads could have preservatives. And white bread is a wheat bread.


    Given that white flour is 'cleaned up' - bran and germ removed - it would seem logical that those exterior parts of the grain would carry more mold and that white flour would then naturally contain less mold than a whole grain flour. But if the white flour is milled and packaged in a facility where sanitation is poorly controlled or the grain was of poor quality, the mold might not be greatly reduced.

This link has been bookmarked by 1 people . It was first bookmarked on 19 May 2009, by Brad Davis.

  • 19 May 09
    bradmdav
    Brad Davis
    • Mould would grow the fastest on the Wheat Bread since it has no preservatives. second in number would be Multi-grain bread and the last would be White bread.


      Mould Growth Speed: -


      Fastest --- Wheat/brown bread.


      second fastest --- multi grain bread


      slowest --- White bread


      More information



      There is no way that anyone can tell you which will mold the fastest since we don't know all the variables, like moisture, the formulation of the bread or the conditions under which they were produced. In the U.S., all breads could have preservatives. And white bread is a wheat bread.


      Given that white flour is 'cleaned up' - bran and germ removed - it would seem logical that those exterior parts of the grain would carry more mold and that white flour would then naturally contain less mold than a whole grain flour. But if the white flour is milled and packaged in a facility where sanitation is poorly controlled or the grain was of poor quality, the mold might not be greatly reduced.