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Will mold grow faster on white bread wheat bread or buttermilk bread?
Mold will grow faster on white bread.
What type of bread does mold grow on Best?
White bread
Will mold grow faster on white bread wheat bread?
Wheat bread - no preservatives
Do white bread and wheat bread grow the same mold?
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.
Will mold grow faster on white bread rye bread or 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.
Do banana grow faster on white bread?
bananas grow faster because they are fruit.
Does mold grow fast on white bread?
it depends where you put it .
Does mold grow faster on white bread whoelmeal or multi grain?
because bread is made of yeast which is the cause for bread
Which bread grows mold faster brown bread or white brad?
Typically brown bread, because generic brand white bread has hundreds of preservatives and harder white breads such as ciabatta just dry out and don't usually grow mold.
What molds the fastest white bread wheat bread multi grain bread or sourdough bread?
i think multigrain will grow faster because it has more chemical and proteins.
How many weeks does the mold start to grow on wheat or white bread?
It depends on the condiditons that the bread is in. After 3 to 4 weeks, mold will begin to grow. If the bread is kept in a dark, damp, or moldy areas, then mold will begin to grow from days to a week.
How long does it take for white bread to grow mold and why does it grow mold?
White bread can start growing mold within a week, depending on factors like humidity and temperature. Mold spores are naturally present in the environment and can land on bread, where they find a suitable environment to grow and thrive due to the bread's moist and slightly acidic nature.
