Bread Mold
Introduction and Literature Review

The main purpose of carrying this experiment was to investigate factors affecting growth of molds on bread. Molds belong to the fungi kingdom; they are neither animals nor plants. However, same to animals and plants, molds needs a certain conditions to grow, survive and reproduce. In general, bread molds needs moisture, temperature, food and spores to live and grow. The main factors being known be temperature variation within the storage of bread and the surrounding. Many commercial bread bakeries and the household tend to keep bread freshness for long time as possible. The finding of the lab experiment is more important to these two bread makers. Previous authors have undertaken various experiments investigating the effects of temperatures on growth of molds in bread. (Lainez, Bergara, & Barcenas, 2008), evaluated that the partially baked bread stored in the bakery warehouse at room temperature of 320 Fahrenheit and the other approximately at 440 Fahrenheit. They did found that the bread with freezing mark (32 degrees Fahrenheit) did not show mold for 4 weeks as compared with the other at temperatures of 44 degrees Fahrenheit showed molds in the 9th day of the experiment.
(karagolu, kotancilar, & gurses, 2005), the too gave similar finding, by using the calcium proportionate in reducing the bread moisture. The issue with the bread molds therefore is a main concern to household and commercial bakeries across who look to increase the bread lifespan without tempering and changing with taste and bread textures. The food industries spends millions of dollars every year in refrigeration and it is important that they know what temperatures required to stop or increase life shelf of bread. Also to industries using mold s to grow food or medicines, they need to know at which temperatures molds grow fast and best.
Bread molds tend to favour environments that the plants and human live. They do survive with what environment holds as far as human thrive on. The reason and purpose for this experiment is to investigate and observe how these factors mainly temperature affects the growth of molds in bread. It is believed that bread with nutrients and stored in a room temperature as compared with the one in regulated temperatures will yield larger molds
(karagolu, kotancilar, & gurses, 2005) stated that ,the shelf life of bread is mainly influence by water content and its distribution in bread that influence the softness of the crumb, crispness of the crust, and the quality of the bread’’ Because of this ,the plain bread was picked for this experiment. It was thought that growth of mold would be observed quickly on this plain and moist bread.
For this experiment, one slice of each bread was stored in a refrigerator and while other one was placed in cupboard at average room temperatures of 740 Fahrenheit. The result of the lab experiment was observed with the naked eye. It was hypothesized that the bagel stored in the refrigerator would grow less mold and slower than the bagel stored in the room temperatures. The results would be obtained daily, naked-eye observation of each bagel samples and the same type and quantity of was used for both samples.
Independent variable: The temperatures the slices of bread samples was exposed to during the experiment.
Dependent variable: The amount of mold grown in each sample after 3 weeks period of observation.
Controlled variable: The type of bread used, the size in the sample and time the sample was observed.
After 3-4 days of observation, bread at room temperature shows signs of mold growth on the top slices of bread. The other in the refrigerator (00) shows no sign. The experiment was observed daily and never tempered so there was no chance of contamination to either from day 1 to week 3 (21 days)
By Day 21.the final day of our experiment, molds was fully evident in all slices stored in room temperatures. The slices stored in the refrigerator started to show small dots of mold.
The moldy bagel from room temperatures was extremely soft and wet. The refrigerated at 380 Fahrenheit slices was soft but not as one from room temperature.

Observation Graph. Mold-bread-Experiment.

The lab experiment confirmed the hypothesis. The experiment shows that the type of bread with nutrients studied, refrigeration greatly extends shelf life of the product. Now I understand why we put leftovers in the refrigerator to slow down mold and other bacteria growth. For households who do not want to waste foods it would appear that storing them in the refrigerator would be helpful.
The two bread samples was of each was treated exactly the same way as much as possible. Anyone could easily duplicate the experiment at home and it’s assumed that would give similar results as observed.
To expand on this experiment, I might try to find out what kind of bread molds more quickly and the preservatives on the rate of mold growth. One would also look at the form of bread, such as whole, unsliced and flat

Factors that affect the growth of moulds
karagolu, kotancilar, & gurses. (2005). Retrieved from
Lainez, Bergara, & Barcenas. (2008). Retrieved from
mold, & reeves. (2015). Retrieved from

Published by
Write my essay
View all posts