wholemeal will grow mould faster. i did it for a school assignment, but im not sure why though, something to do with the preservatives
It depends on what way the bread went through to get the mold...if the white bread got stale and the wheat got freez-a-burn,then the freez-a-burn bread will suffer more!
Of course the answer is wheat because wheat is packed with nutrients and is also thicker than white so it doesn't get as moldy.
Answeri think that white will grow mold faster than wheat because white doesn't have the grain like wheat does to keep the bread fresh. Answerright mold grows faster on wheat bread Another perspectiveMold does not necessarily grow faster on whole wheat bread than on white bread. It depends upon the formulations, the quality of the ingredients, the processing conditions, storage conditions and the handling by all parties involved. For example, if the whole wheat recipe contains honey, it may not mold so quickly because of the antimicrobial attributes of honey or the white bread could contain chemical preservatives or mold inhibitors.
Wheat bread is healthier than white. The Wheat and different ingredients in the bread make the mold grow slower than how it grows on white.2nd Answerer says:That was someone else above, but I know that they are pretty equal, white has a lot of moisture, but wheat also has the nutrients that nourishes the mold, making it mold faster than other refined breads. I've been doing a lot of research on mold and bread for a science project and that's what i learned.
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 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 could be a good topic for a science project, but you still would not know the amount of preservatives used, the mold load from the environment or ingredients, or if the ingredients are even all declared.
almost 3 days. the germ in the wheat kernel is what makes it rancid so fast.
The answer is "potato bread" because it grows mold on it faster than the others kinds of bread
Wheat bread - no preservatives
Mold will grow faster on white bread.
Answeri think that white will grow mold faster than wheat because white doesn't have the grain like wheat does to keep the bread fresh. Answerright mold grows faster on wheat bread Another perspectiveMold does not necessarily grow faster on whole wheat bread than on white bread. It depends upon the formulations, the quality of the ingredients, the processing conditions, storage conditions and the handling by all parties involved. For example, if the whole wheat recipe contains honey, it may not mold so quickly because of the antimicrobial attributes of honey or the white bread could contain chemical preservatives or mold inhibitors.
Answeri think that white will grow mold faster than wheat because white doesn't have the grain like wheat does to keep the bread fresh. Answerright mold grows faster on wheat bread Another perspectiveMold does not necessarily grow faster on whole wheat bread than on white bread. It depends upon the formulations, the quality of the ingredients, the processing conditions, storage conditions and the handling by all parties involved. For example, if the whole wheat recipe contains honey, it may not mold so quickly because of the antimicrobial attributes of honey or the white bread could contain chemical preservatives or mold inhibitors.
yes
White bread is wheat bread, so yes, bread made from different types of wheat flour would grow similar or identical molds, depending on exposure to various types of mold spores.
White bread contains less nutrients than whole wheat bread. Mold needs nutirents like phosphorus and sulphur which is found only in very low levels in white bread. As the quote says "man cannot live on [white] bread alone" nor can mold or not very well.
Wheat bread is healthier than white. The Wheat and different ingredients in the bread make the mold grow slower than how it grows on white.2nd Answerer says:That was someone else above, but I know that they are pretty equal, white has a lot of moisture, but wheat also has the nutrients that nourishes the mold, making it mold faster than other refined breads. I've been doing a lot of research on mold and bread for a science project and that's what i learned.
"The same species of mold will grow on any variety of bread." Although, I would suggest something that is more easily testable if this is for a lab. "The same species of mold will grow on white and whole wheat bread."
Mold will grow quicker on white bread than it will grow on rye or plain brown wheat bread. It also depends on the formulation of the bread, whether or not it contains artificial or natural preservatives, the quality of the ingredients - and their original state of freshness - and then, of course, the conditions under which the bread was produced and the conditions in which it is being stored.
You can't grow bread, but you can grow wheat and rye, which are two of the grains that bread are typically made of.
i think because the white has the right things made into it so that wheat grows mold faster