No, it's the opposite. Calcium propionate is used as a preservative in many baked goods to inhibit the growth of mold.
monocalcium phosphate is a leavening agent used in bread. it hydrates in a 2 to 1 ratio <a href="http://en.be-long.com/Chemical-Products-Suppliers/Monocalcium-Phosphate-Mono-Calcium.html">monocalcium phosphate</a> Widely used for aquatic animals for phosphorus, calcium additives and Save sealed.
Only some bread has iodine in it. If the bread was made with iodized salt, then the bread has iodine; otherwise, no.
no! bread is not AN element. it might be either a compound or a mixture.
Bread
it is not Well, it's a solid because you can punch it up all you want. It's also a semi-liquid in that it can rearrange it's shape to fit the container it's in / on. For example, a pizza crust, butter tart shell, bread pan, French bread stick pan.
Bread mold grows best in a damp, dark, warm, oxygen-rich environment. To prevent bread mold, keep the bread in a dry, lighted (sunlight), cool (frozen), carbon dioxide-rich environment. Some warehouses have CO2 lockers where they keep produce for extended storage. Bread can be kept in a freezer for weeks without spoiling.
preservative means - a chemical substance used to preserve foods or other organic materials from decomposition or fermentation. so if you did an experiment testing bread mold and your bread does not grow mold that means that it has preservatives in it keeping the bread from molding. on the other hand if your bread does grow mold that means that it either has no preservatives in it or your bread was a little bit old causing the bread to mold faster. i also suggest that if you do and experiment with bread mold that you don't put them in plastic bags because the plastic bags keep all of the germs away from the bread causing it not to mold. but if you wanted to put them in plastic bags put them in one that in similar to the bag that the bread came in from the storeREAD: Plastic bags actually enhance the growth of mold. Mold required moisture to live, so a simple sandwich bag seals in the moisture speeding up mold growth. When left out, bread does not mold because the moisture within escapes.
Mold will grow faster on white bread.
yes white bread will get mould faster
Wheat bread molds faster.
Bakery bread often contains less preservatives than that in a store.
no a banana rots faster than a bread
bread bread
White bread molds faster we did an experiment at school and the white bread got mouldy more quickly!
bread will mode faster out side of a fridge
Zero.
Wheat bread molds faster because it has fewer preservatives than white bread.