Rhizoids are structures that anchor bread mold to their food substrate . Rhizoids are type of hyphae for anchoring and absorption of digested food .
rhizoids
Rhuzoids are the structures that anchor bread molds to the substrate. They are similar to roots, only they are single-celled.
Rhizoids are structures that anchor bread mold to their food substrate . Rhizoids are type of hyphae for anchoring and absorption of digested food .
Bread mold produce masses of threadlike structures called mycelium. Mycelium is the vegetative part of the fungus that grows within the bread, breaking it down for nutrients.
Spores
amylace (ptyalin)
Indian flat bread is called Naan. -
Bread
Under a microscope, bread mold typically appears as fuzzy, thread-like structures known as hyphae, with the spore-producing structures called sporangia visible. The color of the mold can range from white to green, blue, or black depending on the type of mold. Mold spores are also usually observable as small, round structures.
Bread with chocolate in is called chocolate bread
if you are talking about the danish name for bread, its called "brød" and white bread is called "franskbrød", and then we have something a bit exeptional, because its only made the same way in a few countries, its dark bread with corns in it, and it is called "rugbrød" if you are talking about the danish name for bread, its called "brød" and white bread is called "franskbrød", and then we have something a bit exeptional, because its only made the same way in a few countries, its dark bread with corns in it, and it is called "rugbrød"
A batch