No. Emulsifiers simply make sure that two things that don't normally mix, stay together, like mustard in a vinaigrette.
preservatives keeps the bread fresh for about 35-40 days, after that time it will probably start growing little dots of mold
Hand soaps and hand sanitizers prevent the growth of bread mold because bread mold is a bacteria and the PH level of soap and the alcohol in hand sanitizers can prevent the growth of the bread mold.
No, bread does not need carbon dioxide to mold. Mold growth on bread is typically due to the presence of spores in the environment, moisture, and the proper temperature. Carbon dioxide is not a primary factor in mold growth on bread.
Salt inhibits the growth of mold on bread by creating an environment that is less hospitable for mold spores to thrive. It draws out moisture, making it difficult for mold to develop. However, if there are already mold spores present on the bread, salt may not completely prevent mold growth.
Moisture and warmth are ideal conditions for promoting mold growth on bread.
What is the effect of different storage temperatures on the growth rate of bread mold?
Bread gets moldy when it comes in contact with mold spores that are present in the air. Bread is a good food source for mold. Moisture paired with warm air causes the mold spores to reproduce rapidly.
White bread without preservatives will mold first. The butter and sugar will likely impede the growth, and wheat bread is usually drier than white bread. It would make an interesting experiment, using several controls (amount of water, temperature, sunlight, and amount of each substance on the bread)
put it on the refrigerator or freeze it
In the plastic bag - warmth and humidity will speed up the growth of mold
yes
Yes, bread containing calcium propionate is less likely to mold compared to bread without it. Calcium propionate is a preservative that inhibits the growth of mold and bacteria, helping to extend the shelf life of the bread.